500g topside roast, cut into bite-sized pieces
3 daikon (Chinese white radish), peeled and cut into bite-sized pieces
3 spring onions, finely chopped
30g fresh ginger, finely chopped
1 tablespoon chilli flakes
freshly cracked Szechuan peppercorns, to taste
2 tablespoons oil
1 teaspoon rice wine
2 teaspoons dark soy sauce
1 teaspoon sugar
salt, to taste
1 chicken stock cube
Email to a friend
Add to Facebook
Add to favourites
Prep: 15 minutes | Cook: 35 minutes
1.Blanch beef in boiling water for 2 minutes, then drain and set aside.
2.Heat a wok or large frypan, add 2 tablespoons vegetable oil and heat to hot. Add the beef and stir fry until it changes colour.
3.Add 1 teaspoon rice wine and 2 teaspoons dark soy sauce. Stir well. Add 1 teaspoon sugar and stir.
4.Add the spring onions, ginger, chilli flakes and pepper and mix well.
5.Transfer all the contents into a pressure cooker and add water to cover completely. Cook for 30 minutes.
6.Place the pressure cooker under cold running water to reduce the pressure. After the cooker cools, carefully open the lid.
7.Add the daikon cubes into the cooker. Season with salt and the chicken stock cube. Cover the pressure cooker and cook for another 5 minutes.
8.Turn off the heat and let the cooker cool. Carefully open the cooker and serve.