Hong Kong Beef

Tender, rich, meaty, tasty and satisfying would be the way to describe this simply flavorful beef dish!  I love being able to brown meat, make a flavorful stew, and even air fry fun greens to serve alongside all-in-one pot!

Cuisine

Chinese

Course

Dinner, Lunch

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Instant Pot Duo Crisp with Ultimate Lid

Keywords

30-60 min, 5 servings, as needed, beef, bok choy, chili, chinese, cook 20 min, cubed, dinner, finely sliced, instant pot duo crisp, instant pot duo crisp with ultimate lid, julienned, kosher salt, lunch, medium, olive oil, prep 20 min, red onion, rice wine vinegar, spicy, steamed, stew, sweet onion, this little goat went to hong kong sauce, white rice, york everything crunch

Prep Time

20 min

Cook Time

20 min

Servings

5 Servings

Ingredients

1/2 tsp olive oil
2 tbsp kosher salt
1 head bok choy
30 ml This little goat went to Hong Kong sauce
910 g beef stew meat, cubed
1 pc sweet onion, julienned
This little goat went to New York everything crunch, as needed
420 g white rice, steamed
Cilantro, as needed
2 pcs fresno chili, finely sliced
1 pc red onion, julienned
480 ml rice wine vinegar

Instructions

For the Sirloin: Place the Instant Pot on the sauté setting #6 and let it heat up. Cover the bottom of the pot insert with oil, using approximately 1 tsp and let it heat for about 1 minute.
In a large bowl, toss the sirloin with half the amount of Hong Kong sauce, reserving the other half for cooking.
Place half the amount of the cubed sirloin in the Instant Pot and cook on each side for approximately 2 Minutes each, or until golden brown. Remove and set aside.
Repeat this process with the rest of the diced beef.
Once the second batch of sirloin is browned, turn off the saute and add the onions and the first batch of sirloin and cook for 2 Minutes.
After cooking, press the Cancel button on your machine.
Add the remaining Hong Kong sauce and secure the lid on top.
Close and lock the lid and turn the steam release handle to seal it.
Set your Instant Pot to high pressure for 20 Minutes and start it up.
When the timer is done, place the wire stand insert inside the pot with the beef still inside.
In a small bowl, toss bok choi with olive oil and salt and place it on top of the insert.
Using the air fryer lid, choose Air Fry, setting the temperature to 400°F and the time for 3 Minutes.
When completed, open the lid and take the bok choi out with tongs and remove the fryer basket.
Remove the sirloin from the pot and shred it into large chunks.
Serve over baby bok choi and top with New York Crunch, pickles, and serve with steamed white rice.
To make the pickles, combine all of the ingredients in the Instant Pot.
Close and lock the lid and turn the steam release handle to seal it.
Pressure Cook on High for 1 Minute.
Place in the refrigerator to cool after cooking.