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Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and sear on all sides until deeply browned, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.

If using a pressure cooker: Transfer the seared beef to the pressure cooker pot. Add the beef broth, soy sauce, chopped green onions, smashed garlic cloves, sliced ginger, dried red chilies, star anise, cinnamon stick, brown sugar, and five-spice powder. Stir to combine.

Secure the lid on the pressure cooker and set to high pressure. Cook for 60 minutes. Once cooking is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure.

If using a stovetop or oven: After searing the beef, return all beef to the pot. Add the beef broth, soy sauce, chopped green onions, smashed garlic cloves, sliced ginger, dried red chilies, star anise, cinnamon stick, brown sugar, and five-spice powder. Bring to a simmer.

Cover the pot tightly and reduce heat to low. Simmer on the stovetop for 2 1/2 to 3 hours, or transfer to a preheated oven at 325°F (160°C) and braise for 2 1/2 to 3 hours, or until the beef is fork-tender.

Carefully strain the contents of the pot, separating the braised beef and solids from the braising liquid. Discard the solids (ginger, garlic, chilies, star anise, cinnamon stick).

Transfer the strained braising liquid to a clean saucepan. Bring to a boil over medium-high heat and reduce to a simmer. Cook, stirring occasionally, until the liquid has thickened into a sauce, about 10-15 minutes.

To serve, place a portion of cooked white rice in a bowl. Top with several pieces of the braised beef. Drizzle generously with the reduced braising sauce. Garnish with fresh sliced green onions and cucumber slices.


Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and sear on all sides until deeply browned, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.

If using a pressure cooker: Transfer the seared beef to the pressure cooker pot. Add the beef broth, soy sauce, chopped green onions, smashed garlic cloves, sliced ginger, dried red chilies, star anise, cinnamon stick, brown sugar, and five-spice powder. Stir to combine.

Secure the lid on the pressure cooker and set to high pressure. Cook for 60 minutes. Once cooking is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure.

If using a stovetop or oven: After searing the beef, return all beef to the pot. Add the beef broth, soy sauce, chopped green onions, smashed garlic cloves, sliced ginger, dried red chilies, star anise, cinnamon stick, brown sugar, and five-spice powder. Bring to a simmer.

Cover the pot tightly and reduce heat to low. Simmer on the stovetop for 2 1/2 to 3 hours, or transfer to a preheated oven at 325°F (160°C) and braise for 2 1/2 to 3 hours, or until the beef is fork-tender.

Carefully strain the contents of the pot, separating the braised beef and solids from the braising liquid. Discard the solids (ginger, garlic, chilies, star anise, cinnamon stick).

Transfer the strained braising liquid to a clean saucepan. Bring to a boil over medium-high heat and reduce to a simmer. Cook, stirring occasionally, until the liquid has thickened into a sauce, about 10-15 minutes.

To serve, place a portion of cooked white rice in a bowl. Top with several pieces of the braised beef. Drizzle generously with the reduced braising sauce. Garnish with fresh sliced green onions and cucumber slices.
