Ingredients

    • 3 LBS BEEF SHANK

    • 2 TABLESPOONS OIL

    • 1 ONION

    • 2 TOMATOES

    • 1 TABLESPOONS MINCED GINGER

    • 1 TABLESPOON MINCED GARLIC

    • ½ CUP GREEN ONION

    • 5 DICED CHILI

    • ½ TEASPOON GROUND WHITE PEPPER

    • 1 TABLESPOON TOMATO PASTE

    • 2 TABLESPOONS SPICY BROAD BEAN PASTE

    • 2 TABLRSPOONS CRYSTAL SUGAR

    • ½ CUP SOY SAUCE

    • 4 TABLESPOONS RICE COOOKING WINE

    • 8 CUPS BEEF STOCK

    • 1 PACKET ALLSPICE POUCH

    • 5 BOK CHOY

    • 1 LB CHINESE PLAIN NOODLES


Instructions

1. CUT BEEF INTO 2-INCH CUBES.
2. BOIL BEEF FOR 1 MINUTE, AND REMOVE ALL BEEF WITH COLANDER. RINSE BEEF WITH FRESH WATER TO REMOVE DEBRIS.
3. PRESS THE “SAUTE” SETTING, POUR OIL IN THE INNER POT, AND SAUTÉ GINGER, GARLIC, GREEN ONION CUTS, AND ONION WEDGES.
4. SAUTÉ THE ONION TO TRANSLUCENT, AND ADD DICED TOMATO, DRIED CHILIES, AND GROUND WHITE PEPPER.
5. ADD BEEF TO THE INNER POT.
6. ADD TOMATO PASTE, SPICY BROAD BEAN PASTE, CRYSTAL SUGAR, SOY SAUCE, RICE COOKING WINE, AND BEEF STOCK IN THE ORDER.
7. ADD ALLSPICE POUCH.
8. CLOSE THE LID OF EVA PRESSURE COOKER, AND PRESS THE “STEW” SETTING.
9. WHEN BEEP SOUNDS, CAREFULLY RELEASE THE PRESSURE VALVE, AND ALLOW 5 TO 10 MINUTES PRESSURE RELEASE.
10. BOIL BOK CHOYS AND CHINESE PLAIN NOODLES.
11. SERVE EACH BOWL WITH NOODLES, BEEF SHANKS, SOUP, BOK CHOY, AND SPRINKLE SOME MINCED GREEN ONION ON THE TOP.