How to make Chinese braised beef (pressure cooker or wok)
For more great Instant Pot recipes, please visit InstantPotEasy.com
This is a great winter stew-type dish. A lot of different cuts of beef will work; my old choice was blade as its large amount of intramuscular fat gives it a lot of …
Do you know how to make the beef is tender and soft ?
I would avoid using sesame oil to cook with, it’s very easy to destroy the delicate flavors. You end up using a lot more, which is so expensive. Use canola oil or vegetable oil and use the sesame seed ONLY to garnish at the end of the dish. You’ll save money and get a lot more of the delicate aromas that’s found in toasted sesame oil.
Nice! I tried this with red soy bean paste and I used with a beef bouillon cube with water.i added a little bit of sriracha sauce, some bay leaf, and one star anise too. I also added diced potatoes and tofu. It definitely was delicious. Thank you
Wow yummy
Dude overcomplicated a simple recipe
This Cooker is amazing easy to clean, easy to use and lives up to a satisfying product.>>>ur2.pl/1035 I definitely have talked a lot this product and have promoted it to friends.
Havent seen you wash the meat out of the plastic bag.
Sesame oil is used for flavouring not to be used as a cooking oil because it hasn't got a very good high temp and it burns way to easy, that's basic food knowledge, I'm not having a go just pointing out . Plain rapeseed or veg oil sunflower oil is good don't use extra virgin olive oil that's to strong a flavour anxx again only for seasoning. You needed to deglaze the pan as soon as you took the beef out with just a little water, that will loosen the bits and evaporat leaving a clean bottom with all them little bits . All you've done is burn the hell out of it and your end dish will haved a burnt taste no matter what you do the dish will be ruined.
Dont care how old this video is, this stuff is tasty, thanks for sharing👌
Sesame Oil as a 'starting' oil? This is why you can't cook Chinese.
So not professional
Star anus
The liquid was not added soon enough. It was scorched which damages the flavor. Just a bit of chicken broth to loosen it then the other ingredients.
wow, never seen anyone frying stuff w/ sesame oil, (itz basically used for flavoring) but whatever..
Aka asian roux, if you're watching carbs replace starch with flour. personally I prefer slow roasting the beef to render the fat before adding in the thickener (flour or starch)
Do you put tomato in this recipe?
DAMN now I have to translate mL to oz. FML
you talk very fast and you dont show us clearly waht brand of sauce you put in. so fast as if you dont want us to know. . make your instruction slowly. we cant catch up.
Nice job. Thank you!
you talk very unclear and you do not show us cleary for a few more seconds what the ingredients youre putting in. pls. make a written recipe so that we can understand what you are saying.
15 or 50 mins???
Meer-in. LOL. Mee Deen. Funny how two different cultures say Mirin.
That looks great. I'll make the hot pepper version.
what cut of beef was it, I didn't catch that
So good
Fond!
just cooked this omg its good thax very much
omfg u shouldve eaten it to show us!!! im so hungry i could die
hmmm love it
That ginger chunk though