How to cook: Chinese-style braised beef

Place the beef in a single layer in a container with a tight lid. Sprinkle with salt and pepper.

Sprinkle the flour on the meat, cover the container tightly and shake to coat each piece of meat with flour. Alternatively, use a resealable plastic bag.

Heat the cooking oil in the pressure cooker. Brown the beef in batches.

When all the beef had been browned, it’s time to saute the aromatics.

Reheat the cooking oil in the pan and add the ginger, garlic, scallions, chilis, cinnamon bark, star anise, cloves, fennel seeds and Sichuan peppercorns (of the five-spice powder, if that’s what you’re using). Cook, stirring often, until fragrant, about two minutes.

Pour in the rice wine.

Scape the bottom of the pan to loosen the brown bits. Allow the rice wine to almost evaporate, about a minute.

Return the browned beef to the pan. Pour in the broth and soy sauce. Add the sugar. Stir. Taste the sauce and add salt, as needed (I don’t recommend adding more soy sauce because that will make the dish too dark and rather unattractive).

Seal the lid on the pressure cooker, wait for the valve to whistle, then turn down the heat to a simmer and cook for 60 to 65 minutes.

Turn off the heat, wait for about ten minutes for the pressure to die down then remove the lid. Taste the sauce and adjust the seasonings, if needed.

Serve the braised beef hot with rice.