Sticky Chinese-Style Beef

• 1 kg piece of chuck beef
• 1 bunch of spring onions, white and light green part cut into batons, a handful of green top thinly sliced for garnish
• 2 cloves garlic, peeled and chopped
• 1 x 4cm piece of ginger, peeled sliced into matchstick batons
• 3 star anise
• 1/2 tsp Sichuan peppers
• 1/2 cup shaoxing wine
• 1/4 cup soy sauce
• 1/4 cup honey
• ¼ cup water
• Flat rice noodles to serve
• Sesame seed, to serve

#pressurecooker #entertaining #weeknightdinner

This recipe is created in partnership with Everyday Gourmet.

1. Season the beef with olive oil and salt. Set Cook4Me+ to browning function and cook the meat on both sides for 2-3 minutes or until golden brown. 2. In a separate bowl, mix soy sauce, honey and Shaoxing wine. Remove meat and rest on a plate. 3. Add the spring onions and a splash of olive oil to the pressure cooker. Next, add the garlic, ginger, Sichuan and star anise. Return the meat along with its juices and pour the sauce over the top. Add the water. 4. Return the lid and lock. Set the timer for 45 minutes and begin to cook under pressure. 5. Cook the noodles as per packet instructions. 6. Once the timer has stopped release the steam and open it. Remove meat and shred into chunks.