Instant Pot Chinese Beef Stew

Instant Pot Chinese Beef Stew | Pressure Cooker Chinese Beef Stew | Instant Pot Beef Recipes | Instant Pot Recipes | Beef Brisket Stew | Chinese Beef Brisket | Beef Tendon | Hong Kong Beef Brisket

Make this Popular Classic Hong Kong Comfort Food: Instant Pot Chinese Beef Stew (Chinese: 柱侯蘿蔔牛筋腩). Extremely tender & juicy beef with satisfying tendon drenched in flavorsome Chu Hou Sauce. Easy & delicious dinner your family will enjoy!

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4.89 from 27 votes

This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite!

It’s not only a staple you’d find in Chinese restaurants, “Beef Brisket & Tendon with Noodles” is also a well-loved classic in Hong Kong Noodle Shops.

My dad & I share a love for the satisfying chew collagen-rich beef tendons. So this easily became one of our comfort food growing up.

Oh~ and the yummilious Chu Hou Sauce goes so well with rice or noodles. Enjoy!! 😀

Instant Pot Chinese Beef Stew | Pressure Cooker Chinese Beef Stew | Instant Pot Beef Recipes | Instant Pot Recipes | Beef Brisket Stew | Chinese Beef Brisket | Beef Tendon | Hong Kong Beef Brisket

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What is Chu Hou Paste (柱侯醬)?

Chu Hou Paste (Chinese: 柱侯醬) is a common sauce used in Cantonese cuisine. It was in fact created by a talented chef 200+ years ago in Canton Foshan (Chinese: 廣東佛山).

It has strong & deep layers of savory-umami-sweet creamy flavors packed with the aroma from soybeans, sesame, spices. It works wonders in dishes by imparting body and depths of flavors.

Besides Beef Brisket & Tendon, Chu Hou Paste is often used in some of our favorite Hong Kong food: HK Beef Curry (Chinese: 港式咖喱牛腩), Char Siu (Chinese BBQ Pork), Beef Entrails (Chinese: 牛雜), Lamb Brisket Pot (Chinese: 羊腩煲)… ohhh yaassss!! 😀

Instant Pot Chinese Beef Stew | Pressure Cooker Chinese Beef Stew | Instant Pot Beef Recipes | Instant Pot Recipes | Beef Brisket Stew | Chinese Beef Brisket | Beef Tendon | Hong Kong Beef Brisket

What is Beef Finger Meat?

“I didn’t know cows have fingers!?”

Boneless Beef Finger Meat (Chinese: 牛坑腩) is thin strips of beef cut from in between the ribs.

It’s probably the best cut for making Hong Kong Style Beef Stew. It’s extremely beefy, rich & juicy! oh, you’ll fall in love with this cut of beef. 🙂


Instant Pot Chinese Beef Stew | Pressure Cooker Chinese Beef Stew | Instant Pot Beef Recipes | Instant Pot Recipes | Beef Brisket Stew | Chinese Beef Brisket | Beef Tendon | Hong Kong Beef Brisket

Instant Pot Chinese Beef Stew

Make this Popular Classic Hong Kong Comfort Food: Instant Pot Chinese Beef Stew aka Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩). Easy dinner your family will enjoy! 🙂
4.89 from 27 votes
Print Rate This Recipe
Total: 1 hour 20 minutes
Servings: 4 -6
Calories: 301kcal
Author: Amy + Jacky

Ingredients

  • 2 - 2.5 pounds (1068g) beef finger meat (Chinese: 牛坑腩)
  • 1 pound (454g) beef tendons (Chinese: 牛筋)
  • 1 - 1.5 pound (600g) large daikon
  • 4 (20g) sliced ginger , crushed
  • 6 (26g) garlic cloves , crushed
  • 1 (12g) shallot , chopped
  • 3 stalks green onions separate white from green part
  • Salt to taste
  • 1 cup (250ml) unsalted chicken stock or water
  • 1 tablespoon Shaoxing wine

Chu Hou Sauce

Thickener:

  • 3 tablespoons (27g) cornstarch
  • 4 tablespoons (60ml) cold water

Instructions

  • Prepare Ingredients:

    Prepare Chenpi: Rehydrate the chenpi by soaking it with cold water for 15 minutes. Use a spoon to scrub off chenpi's white bitter part.
    Prepare Beef Tendons: For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High Pressure for 1 hour & 15 minutes + Natural Release. Discard the cooking liquid. Rinse the cooked tendons under cold running tap water. Cut tendons into smaller pieces, then remove some of the fat if desired.
    *Pro Tip: Try to buy pre-cooked beef tendons to simplify the cooking process. Both chenpi or tendons are optional. So omit if you can't find them.
  • Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the beef finger meat. Drizzle the inner pot with 1 tbsp peanut oil or olive oil. Then, brown 2 sides of the beef for 3 minutes per side in Instant Pot (may have to brown in two separate batches). Set aside browned beef.
  • Saute Ginger & Garlic: Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot. Saute until fragrant (~2 mins). While the ginger and garlic are being sauteed, quickly cut the beef into stew-size pieces.
  • Deglaze: Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot. Give it a few quick mixes. Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water) and completely deglaze the bottom of the pot.
  • Make Chu Hou Sauce: Add 3 tbsp (45ml) chu hou paste, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, 2 tsp (12ml) oyster sauce, 3 star anises, 2 tsp (10g) rock sugar or white sugar, and a piece of chenpi in Instant Pot. Give it a quick mix so all the ingredients are infused with the paste. Add in daikon chunks, 1 cup (250ml) unsalted chicken stock, and a pinch of salt. Give it another quick mix. Ensure all the beef are partially submerged into the sauce.
  • Pressure Cook Chinese Beef Stew:

    Option 1 - Super Soft Daikon: Pressure Cook at High Pressure for 25 minutes (beef with some chew) - 32 minutes (melt-in-your-mouth beef), then 15 minutes Natural Release.
    Option 2 - Perfectly Cooked Daikon: Pressure Cook at High Pressure for 10 minutes + Quick Release to set aside the Daikon; then Pressure Cook at High Pressure for 12 minutes (beef with some chew) - 18 minutes (melt-in-your-mouth beef) + 15 minutes Natural Release.
  • Thicken & Season: Bring the beef stew sauce to a simmer with the "Saute" button. In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired thickness. Taste and adjust seasoning by adding more salt. For reference, we added 2 large pinches of salt in the end.
  • Serve: Add beef finger meat, beef tendons, and daikon to a serving bowl. Drizzle with the yummy flavorsome chu hou sauce. Enjoy!~ 🙂
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Recipe Notes:

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Nutrition:

Calories: 301kcal | Carbohydrates: 15g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 396mg | Potassium: 792mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 24.8mg | Calcium: 53mg | Iron: 3.7mg
Course: Dinner, Lunch, Main
Cuisine: Asian, Chinese, Hong Kong
Keyword: beef brisket stew, beef tendon, cantonese beef recipes, chinese beef brisket, chinese beef recipes, chinese beef stew, hong kong beef brisket, instant pot beef recipes, instant pot chinese beef stew, instant pot recipes, instapot chinese beef stew, pressure cooker chinese beef stew, 柱侯蘿蔔牛筋腩
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Chinese Beef Stew Cooking Guide

Instant Pot Chinese Beef Stew | Pressure Cooker Chinese Beef Stew | Instant Pot Beef Recipes | Instant Pot Recipes | Beef Brisket Stew | Chinese Beef Brisket | Beef Tendon | Hong Kong Beef Brisket

Here are the ingredients for Instant Pot Chinese Beef Stew:

Instant Pot Chinese Beef Stew Ingredients 柱侯蘿蔔牛筋腩

Beef Tendons are optional. So if you can’t find it, simply omit it 🙂

Lee Kum Kee Sauces 李錦記

All the sauces and paste we’re using here are from the Lee Kum Kee (Chinese: 李錦記) brand. No sponsorships or affiliations, but we grew up with this brand! 😀

Lee Kum Kee Premium Dark Soy Sauce - 16.9 fl. Ounce
Lee Kum Kee Premium Dark Soy Sauce - 16.9 fl. oz.
Lee Kum Kee Chu Hou Paste (8.5 ounce)
Lee Kum Kee Chu Hou Paste
Lee Kum Kee Premium Soy Sauce, 16.9-Ounce Bottle (Pack of 2)
Net Wt. 16.9 fl. oz.; Product of China

1

 Prepare Ingredients


Prepare Chenpi:

  • Rehydrate the chenpi by soaking it with cold water for 15 minutes.
  • Use a spoon to scrub off chenpi’s white part because those can taste bitter.

*Note: Chenpi is not extremely critical in the recipe, so you may omit it if you can’t find it.

Instant Pot Chinese Beef Stew: rehydrate chenpi 陳皮

Prepare Beef Tendons:

  • Pre-cooked: If possible, try to buy pre-cooked tendons to simplify the cooking process.
  • Uncooked: If you bought uncooked beef tendons, pressure cook the beef tendons with a cup of cold water in Instant Pot Pressure Cooker at High Pressure for 1 hour & 15 minutes + Natural Release.

*Note: Beef Tendons are also optional. So if you can’t find it, simply omit it.

Instant Pot Chinese Beef Stew: pressure cook beef tendon in Instant Pot Pressure Cooker

Discard the cooking liquid.

Rinse the cooked beef tendons under cold running tap water.

Cut beef tendons into smaller pieces, then remove some of the fat if you like.

Instant Pot Chinese Beef Stew: rinse beef tendon

2

Brown Beef Finger Meat


*Pro Tip – Parboiling Beef: Some of you may ask if we need to parboil the beef finger meat before we brown it. I will say no because parboiling the beef can remove some of the flavor/nutrients, especially because we are not making a clear soup here.

Heat up Instant Pot using Sauté More function.

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Instant Pot Saute More Function

Wait until it says HOT (takes roughly 8 minutes).

*Pro Tip: You really want the Instant Pot to be as hot as it can be for the maillard reaction.

Pat dry the beef finger meat.

Drizzle the inner pot with 1 tbsp peanut oil or olive oil. Then, brown 2 sides of the beef finger meat for 3 minutes per side in Instant Pot Pressure Cooker.

Instant Pot Chinese Beef Stew: brown beef finger in Instant Pot Pressure Cooker

*Pro Tip: You may have to brown the beef in two batches.

Instant Pot Chinese Beef Stew: brown beef finger in Instant Pot Pressure Cooker

Set aside browned beef finger meat in a large container.

3

Saute Ginger and Garlic


Add crushed garlic cloves, sliced ginger, chopped shallot, and the white part of the green onions in Instant Pot. Saute until fragrant (roughly 2 minutes).

Instant Pot Chinese Beef Stew: saute garlic, ginger, shallot, green onions in Instant Pot Pressure Cooker

While the ginger and garlic are being sauteed, quickly cut the beef finger meat into stew size cubes on a chopping board.

Instant Pot Chinese Beef Stew: cut beef finger in cubes

4

Deglaze


Add precooked beef tendon pieces and browned beef finger meat cubes (with all the meat juices) in Instant Pot. Give it a few quick mixes.

Instant Pot Chinese Beef Stew: add beef tendon and beef finger in Instant Pot Pressure Cooker

Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water) and completely deglaze the bottom of the pot.

Instant Pot Chinese Beef Stew: deglaze Instant Pot Pressure Cooker

5

Make Chu Hou Sauce


Add 3 tbsp (45ml) chu hou paste, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, 2 tsp (12ml) oyster sauce, 3 star anises, 2 tsp (10g) rock sugar or white sugar, and a piece of chenpi in Instant Pot.

Give it a quick mix so all the ingredients are infused with the paste mixture.

Instant Pot Chinese Beef Stew: make beef stew chu hou sauce 柱侯醬

Add in the daikon chunks, 1 cup (250ml) unsalted chicken stock, and a pinch of salt.

Instant Pot Chinese Beef Stew: pressure cook daikon in Instant Pot Pressure Cooker

Give it another quick mix and make sure all the beef are partially submerged into the sauce.

6

Pressure Cook Chinese Beef Stew


Close the lid and turn Venting Knob to Sealing position.

Instant Pot Pressure Cooker High Pressure Program 25 minutes

Option 1 – For Super Soft Daikon: Pressure Cook at High Pressure for 25 minutes (beef with some chew) – 32 minutes (melt-in-your-mouth beef), then 15 minutes Natural Release.

Option 2 – For Perfectly Cooked Daikon:

  • Pressure Cook at High Pressure for 10 minutes, then Quick Release to set aside the Daikon;
  • Then Pressure Cook at High Pressure for 12 minutes (beef with some chew) – 18 minutes (melt-in-your-mouth beef) + 15 minutes Natural Release.

Instant Pot Chinese Beef Stew: pressure cook beef finger, beef tendon, daikon with Chu Hou Sauce in Instant Pot Pressure Cooker

After 15 minutes, release the remaining pressure by turning the Venting Knob to the Venting position.

Remove the lid carefully.

7

Thicken & Season


Bring the beef stew sauce to a simmer with the “Saute” button.

Instant Pot Chinese Beef Stew: thicken beef stew chu hou sauce in Instant Pot Pressure Cooker

In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired thickness.

Taste and adjust seasoning by adding more salt. For reference, we added 2 large pinches of salt in the end.

8

Serve Chinese Beef Stew


To serve, add beef finger meat, beef tendons, and daikon to a serving bowl. Drizzle with the yummy flavorsome chu hou sauce.

Instant Pot Chinese Beef Stew: serve Hong Kong Beef Brisket Stew with Beef Tendon and Daikon in Chu Hou Sauce 柱侯蘿蔔牛筋腩

We added a piece of lettuce at the bottom of the serving pot for authenticity. 😛

Instant Pot Chinese Beef Stew | Pressure Cooker Chinese Beef Stew | Instant Pot Beef Recipes | Instant Pot Recipes | Beef Brisket Stew | Chinese Beef Brisket | Beef Tendon | Hong Kong Beef Brisket

Enjoy your Instant Pot Chinese Beef Stew!~ 🙂


Other Instant Pot Beef Stew

Instant Pot HK Beef Curry (港式咖喱牛腩)

Instant Pot HK Beef Curry | Instant Pot Beef Curry | Instant Pot Curry | Pressure Cooker Beef Curry | Pressure Cooker Curry | Instant Pot Recipes | Pressure Cooker Recipes | 咖喱牛腩 #instantpot #pressurecooker #beef #dinner #easy #chinese

Instant Pot Beef Stew

Classic American Instant Pot Beef Stew Recipe: Make this soul-satisfying beef stew. Tender & moist pressure cooker chuck roast immersed in a rich, hearty, umami sauce.

Instant Pot Chinese Beef Stew | Pressure Cooker Chinese Beef Stew | Instant Pot Beef Recipes | Instant Pot Recipes | Beef Brisket Stew | Chinese Beef Brisket | Beef Tendon | Hong Kong Beef Brisket #instantpot #pressurecooker #beef #asian #chinese #dinner #easy
Instant Pot Chinese Beef Stew | Pressure Cooker Chinese Beef Stew | Instant Pot Beef Recipes | Instant Pot Recipes | Beef Brisket Stew | Chinese Beef Brisket | Beef Tendon | Hong Kong Beef Brisket #instantpot #pressurecooker #beef #asian #chinese #dinner #easy

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Leave a Reply

newest oldest most helpful
Maureen

Thank you for sharing this delicious recipe! It turned out exceptionally well. Love the step by step instructions. I added an extra 1/2 cup of stock, as per other readers, but I really don’t think it was needed. Using @instant pot IP-Lux5 stars

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Ariel

Thanks for the recipe! The tendon from my local market is smaller in size and 45 min pre-cooking on high pressure is just right (rather than 1 hr 15 min). Also used chuck roast instead of beef finger meat. Taste delicious!5 stars

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Susie Hewson

Hi Amy and Jacky

I’m unable to obtain either the beef finger meat or the tendons here in the uk – please can you suggest substitutes?

many thanks

Sue

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Valerie L Moss

I wish I read Matt’s recommendation before making this, as I too found that the liquids were not enough to 1) cover the tendon, and 2) coat the meat and give it that juicy glaze. I used all ingredients with the following exceptions: I substituted beef tri tip, instead of beef fingers. I omitted the chenpi because I didn’t have it on hand. Instead I substituted it with 1 tsp dried orange peel (McCormick’s seasoning). I added about 2 cups of bean curd, re-hydrated and sliced in 2″ pieces. I chose Option 2 and cooked for 10 minutes, thinking that… Read more »

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Shauna Lim

amazing! made this twice with the super soft daikon, and it was incredible!!!!5 stars

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Matt

Thanks for posting the recipe. I just made it and it was perfect. There were a couple steps I added to the recipe that I thought really helped. First was that I used 2 cups of water to cook the tendons instead of 1 and 3 1/2 cups of chicken broth instead of 1 because I had 2.5lbs of brisket, 1 lb. of tendon, 1.5 lbs of radish so 1 cup of liquid just wasn’t going to sufficiently cover the ingredients in liquid. I doubled the tendon cooking water for the same reason. It could be because I’m using the… Read more »

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Helen

Hi,

I just tried this recipe and it turned out fantastic, however I noticed there was barely any tendon pieces. Not sure if it got over cooked and ended up dissolving? I cooked it as recommended, from fresh at 1hr and 15min, can It be cooked in less time so that it stays a bit harder when they are combined again with all the ingredients? If Yes, how much time do you suggest?

Thanks

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Wen

Hi,
I would like to try this recipe with ox tail. What would be the new cooking time?
TYIA

Love all your recipes,
Your hard work is appreciated.

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Melissa Lo

Great recipe, thanks for sharing!!! I opted out of the final step of making the corn starch sauce, so that I could use the liquids in noodle soup! Delish. I used the IP ultra 605 stars

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A Gallant

So flavorful and super easy. Great recipe!!5 stars

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