INSTANT POT HONG KONG STYLE CURRY BEEF

INSTANT POT HONG KONG STYLE CURRY BEEF
Blessing friends and welcome back to my kitchen! I actually forgot all about this dish, but I recently had it in a restaurant, and loved it so much, that I wanted to recreate it at home. So let’s get started!
INGREDIENTS:
2-3 pounds of beef rib finger meat, boneless
1 medium size onion, diced
2 inch piece of ginger, sliced
3 stalks of green onions, cut into 1 inch pieces
5 cloves garlic, chopped
1 dried citrus peel
1 dried bay leaf
1/2 cinnamon stick
1.5 tablespoons curry powder
1 teaspoon turmeric
2 tablespoons Chu Hou Paste
1 cup beef broth
1 small chunk of rock sugar
4 medium yellow or white potatoes
4-5 carrots
1 can coconut milk (14 oz.)
Salt and pepper to taste
Garnish with cilantro leaves
METHOD:
1. Remove any excess fat, and the membrane from the underside of the meat. Then cut the meat into bite size pieces, about 1 inch long. Blanch the meat in boiling water for 5 minutes to remove the impurities and scum from the meat. Drain and rinse the meat and set aside.
2.Plug in your Instant Pot (IP) and push the sauté button. When the Instant Pot liner is hot, add a tablespoon of vegetable oil, and add the diced onion and cook until fragrant and softened, about 4 or 5 minutes. Add the ginger slices and sauté for 1 minute. Add the green onions and sauté for 1 minute. Add the chopped garlic and sauté for 1 minute. Add the dried bay leaf, dried citrus peel, and cinnamon stick and stir for 1 minute. Add the curry powder and the turmeric and stir constantly for about 30 seconds. Add the Chu Hou Paste and stir constantly for another 30 seconds ensuring nothing is burning and sticking to the bottom. Pour in the beef broth and use it to deglaze the bottom, and give everything a final mix. Press the off button to turn off the sauté mode.
3. Put the lid on the IP and ensure the steam release knob is in the "sealing" position. Press the manual button and use the +/- buttons to set the IP to 40 minutes on high pressure, followed by a 10 minute natural release, and then a quick release.
4.While the IP is going, wash and peel the the carrots and potatoes. Then chop the carrots and potatoes into bite size pieces.
5. When the IP high pressure time has finished, do a natural release for 10 minutes and then quick release the rest of the steam by turning the steam release knob to "venting". The IP is safe to open when the float valve has dropped.
6. Open the IP and add the carrots and potatoes on top. Put the lid back on and made sure the steam release valve is in the sealing position. Using the manual button, set the IP to 4 minutes on high pressure. Then naturally release for 15 minutes and quick release the rest of the steam until the float valve drops.
7. Open the Instant Pot and add the can of coconut milk. Heat and mix everything together using the sauté mode. Turn off the Instant Pot when the curry has reached a gentle boil. If needed, adjust seasoning by adding salt and pepper to taste.
8. Serve with steamed rice and garnish with chopped cilantro leaves.
Enjoy this amazing Cantonese comfort food.
#currybeef #hongkongstyle #francineshuen
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[@Bobsfoodlanguageandculture]

Looks yummy

[@francineshuen]

Thank you, this curry really is delicious!

[@vovavo3427]

I love your very detail explanation ,make it’s so easy for me to understand plus your voice is so soothing and beautiful ❤❤

[@francineshuen]

Oh wow, thank you so much for your kind words, which validate my work! Thank you!

[@vovavo3427]

@@francineshuen Definitely you did an excellent job.

[@francineshuen]

@@vovavo3427 thank you so much! ❤️

[@WildwatchNature]

Perfectly explained delicious recipe

[@francineshuen]

Thank you so much for your kind words, I appreciate the validation!