250 Gr. Braising beef, cut in large cubes
2 Garlic Cloves, peeled and crushed
1 2cm piece of fresh Ginger cut in large slices
1 Large onion, cut in thick slices
2 Carrots cut in half and diagonal pieces, fairly thick
4 Celery branches cut in diagonal pieces, also fairly thick
2 + 2 Tablespoons Olive oil
For the Sauce :
1/4 Cup of Soya Sauce
1/4 Cup of Hoisin Sauce
2 Tablespoon Shiracha Sauce
1 Tablespoon Honey
1 Teaspoon 5 Chinese Spices
3 Star Anis
4 Cardamom Pods crushed
1 Tablespoon Sesame oil
Pepper to taste
Fresh Coriander for garnish
In a pressure cooker pot, saute the garlic, ginger, onion, carrot and celery in 2 tablespoon of olive oil, for a few minutes to soften them up and give them a little colour – about 3 minutes.
Remove the vegetables and put them aside in a bowl.
In 2 tablespoons of olive oil, saute the beef cubes for a few minutes to colour the meat.
In the meantime, in a small bowl, mix the soya sauce, hoisin sauce, Sriracha and honey. Mix well and add 1/4 cup of water. Pour the sauce over the meat and bring the steam at high point, then reduce the heat to a minimum and cook the meat for 18 to 20 minutes and release the pressure steam.
Add the sauteed vegetables and cook for a further 8-10 minutes, until the vegetables are cooked through, yet still firm.
Before serving, pour 1 tablespoon of sesame oil and mix well.
Serve with Jasmine Rice and a garnish of Fresh coriander.
TIP DU JOUR – When preparing your rice, double the recipe to make a wonderful fried rice dish the following day.