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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4.9 from 19 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! 🙂
4.9 from 19 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: 1.2% | Vitamin C: 30.1% | Calcium: 5.3% | Iron: 20.6%
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! 😀

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
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Was great! A lot of work though but the beef fingers cut made a big difference. It is superior to what they serve in the restaurants.

    1. Hi Ben,

      thank you for your question 🙂

      Beef brisket will come out drier so you will want to use a well marbled piece.

      The cooking time will be 60 minutes and natural release.

      Please take care & have fun cooking
      Jacky

    1. Hi Shauna,

      Thank you so much for your kind words on the recipe 🙂

      Happy to hear your husband enjoyed it as well!

      Have fun cooking & please take care
      Jacky

  2. Jacky,
    No market around here in San Francisco peninsula knows what beef fingers is so I went to an Asian market and purchased beef tendon and what in the Asian market called Ngo Nam. It’s rolled up thin beef surfaces surrounded by fascia. The fascia is really tough and I’m wondering how long I should keep this beef with fascia in the pressure cooker. Thanks

    1. Jacky,
      I was cooking the stew when I wrote the first message. I’ll tell you what I did: I cooked the daikon for 12 min and quick release. Then I continued cooking the beef for 20 minutes. I’ve now tested the beef and fascia and all is well. The fascia cooked tender. When my husband and I have eaten it, we’ll let you know. Thanks.

    2. Thumbs Up and Five Stars! Husband declared it excellent. If it weren’t for the IP AND your **recipe**, I would never have attempted this again. We both really enjoy chewing on the beef tendons and beef fascia but I could never get it right the couple of times I’ve tried it on the stove. Thanks for all your help making it so authentic.

  3. Hello. This is my first real instant pot recipe and it was great. However I do have a question. After the release , I noticed that there was a lot of oil so I popped it into the refrigerator to harden off the oil. There was, no kidding, about 1/8” to 1/4” oil over the entire top of the 8qt pot. Is this normal? I did notice a layer of oil as well when I made the Chinese tomato and potato pork rib soup. Is the release of oil part of instant pot cooking?

    1. Hi Skittles,

      thank you for your kind words and question 🙂

      It is normal as this cut of beef is quite fatty.
      The higher temperature can have a slight effect on how much fat is melted as well.

      Please take care & have fun cooking
      Jacky

    1. Hi Mylene,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      The closest substitution will be Hoisin sauce.

      Please take care & have fun cooking
      Jacky

  4. Made this last night. I didn’t have chu hou paste so I substituted it with hoisin sauce plus a tsp of five spice powder. I also prepped everything in the morning except for the pressure cooking part and put it in the fridge once it was cooled. I took it out of the fridge and pressure cooked it for 29 minutes and natural released for 35 minute because I didn’t get home in time to release it earlier. It still turned out great! Does pressure cooking it straight out of the fridge effect the pressure build up? What do I do with the green part of the green onions?

    1. Hi Mei,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      It doesn’t affect the pressure build up, but it will affect the get up to pressure time as the ingredients will be cooler.

      Thank you for the heads up on the green onions. They should be added at the end right before Step 8.

      Happy New Year & please take care
      Jacky

  5. Tried your teriyaki chicken, sooo good.
    What other cut of beef besides chuck for roast in IP.
    ‘Found rice sticks to pot can I cook the rice in a glass bowl instead?
    Got my IP as from nephew & his wife for xmas & rehomed my slow cooker & rice cooker.
    Gung hai fat choy
    Bea

    1. Hi Bernice,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words.

      For roast, chuck is probably the best choice. Short ribs, brisket and finger meat are great too.

      You can use the pot in pot method for the rice. A stainless steel is recommended as it transfers heat faster and has no chance of cracking in the Instant Pot.

      Happy New Year & please take care
      Jacky

  6. Thank you so much for this Chinese beef stew recipe Amy & Jacky.
    I’ve made it as it is, it was great, but my family was not too crazy
    with the daicon. I was wondering if I could put in the dry bean curd sticks? Do I need to presoak them before I cook them and for how long?
    Looking forward for you respond, thanks again for your recipes.

    1. Hi Irene,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      As long as the bean curd are fully submerged in the cooking liquid, you don’t have to presoak them.

      Happy New Year & please take care
      Jacky

  7. Delicious! We don’t eat a lot of beef, partially of the environmental causes and I just don’t cook a lot of beef. This is super tasty. My husband loved it. I used beef banana shank. Is definitely in my weekly rotation!

  8. This was delicious!!! Restaurant quality.
    It’s so good that I want to precook a batch and have it ready.

    Can I double up this recipe? I will probably want to keep the daikon quality the same and want to double the meat quantity.

    1. Hi Isabelle,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Yes, you can double up the recipe. You will want to reduce the cooking time by 1 – 2 minutes as the get up to pressure time will be longer.

      Happy New Year & please take care
      Jacky

  9. This is a good recipe. I made it today, but modified the procedure as I do not own an Instant Pot. I used by pressure cooker to cook the tendons rinsed them in cold water when they were tender and cut them into 2inch chunks. I browned the meat and spices in a cast iron dutch oven, the returned everything back into the pressure cooker. The stew over steamed rice is great for a winter dinner. Thank you.

    1. Hi Macaria,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  10. Hi is there any recipe with the same beef but with tomato sauces / tomato paste? A more kids friendly version of the beef because my kid doesn’t like the taste of the sauce, thank you!

  11. Thank you for your response on my hindshank question :), Jacky.
    Just to be sure, does the 35 minutes to cook the hindshank include the 10 to cook the daikon (10 min for Daikon to cook then another 25 for the meet + 15 min natural release). Thank you. Also, have you tried cooking the dimsum style chicken feet or tendon?

    1. hi Bernadette,

      Yes, the 35 minutes include the time to cook Daikon.

      I have made the dimsum style tendon. Maybe I will publish a recipe later.

      Happy New Year and please take care
      Jacky

    1. Hi Stephanie,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. No adjustment is needed for this recipe.

      Happy New Year & please take care
      Jacky

  12. Have you tried cooking this with hindshank beef meat? This part of meat has some tendon in it. Any idea how long to cook if using this meat?

    1. Hi Bernadette,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Roughly 35 minutes and natural release will be fine.

      Happy New Year & please take care
      Jacky

  13. Can I use 牛腩 instead of 牛坑腩? Will the cooking steps be the different? How about the cooking time will remain the same?

    1. Hi Peggy,

      Thank you for your question 🙂
      Beef finger meat will work better than beef brisket.

      The cooking steps will be the same and the cooking time will be roughly 58 minutes at High Pressure.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  14. Made this & really enjoyed it. Thanks for the recipe! I love & appreciate the detailed instructions. Couple of tweaks I made:
    – Cooked beef tendons for 50mins on High, I was happy with resulting texture.
    – Reserve the tendon cooking liquid & use it in place of stock (smells a lil funky but mmm all that collagen is great and helps thicken the dish too!)
    – Cook beef first, then add daikon at the end (rather than cooking it first & removing it)
    – I don’t have chenpi & star anise so I used 1 heaped teaspoon of chinese five spice powder instead.
    – Omit rock sugar – the chu hou paste I bought was already very sweet.

    P/s: Small correction to your recipe for your consideration. Remove the shaoxing wine from the chu hou paste list & put under main ingredients list.

  15. Just made this with thin noodles… was amazing! Just like the local Hong Kong style greasy spoon – So happy! I didn’t have Cho Hou past – so I used organic miso + five spice and came out exactly how I’ve had this in restaurants!!!!

  16. I am wondering if we can modify step 5 and 6 to do beef first with 15 natural release, then add Daikon for 10 minutes with quick release?

  17. Thanks for this recipe! Love it. It was very tasty and authentic. Quick question – I added the whole tendon part, but after the initial cook (of 1hr 15min) and then adding it to second round of cooking with rest of ingredients, all the tendons disintegrated. There were no chunks of tendon left to eat. I was disappointed. Should I reduce the initial cooking part so it remains in chunks after the second round? Any suggestions on how much to reduce?

    Thanks again! love it.

    1. Hi Amy,

      thank you for your kind words and feedback 🙂

      It sounds like the tendon you purchased was pre-cooked (Store usually sells precooked ones) already.

      You can just add the tendons along with the beef finger meats.

      Take care & have fun cooking
      Jacky

    2. Thanks for your reply. I had purchased raw tendons and cooked it per the recipe. It disintegrated by the end. 🙁 Thanks for the thoughts.

    3. Hi Amy,

      thank you for the reply. Was the tendon really soft after the initial cooking?

      It should be still quite firm when you are trying to cut into it.

      If the whole tendon is smaller in size compared to ours (step 1 picture), the cooking time should be reduced accordingly.

      Please take care & have a great weekend!
      Jacky

  18. Hi Amy and Jacky,

    Thank you for the recipe! I grew up eating this dish at least once a week. I omitted the beef tendons from the recipe tonight. I ladled the beef stew over flat rice noodles with carrots as a side dish. My family loved it! No leftovers! Will have to double the recipe next time!

  19. I just discovered your blog. I loved this recipe especially the sauce! I went to local SunFat Store near me but they did not have the meat you recommended. I used chuck roast and it was the most tender stew i have ever had. I usually like carrots so i substituted the daikon. this recipe is a keeper!

    1. Hi Edna,

      Welcome to our site! So happy to have you here 🙂
      Thank you so much for your kind words on the recipe as well!

      Do let us know if you come across any questions.

      Please take care & have an amazing week
      Jacky

  20. Hi Jacky and Amy,

    Thanks for the recipe. I regularly make this by throwing a few ingredients together. The electric pressure cooket just makes it so easy.
    But there was always something missing…ahhh, the tangerine peel chen pi !!
    I will try wtth the finger meat next time.
    Btw, I also add a small cinnamon stick.

    Luv u guys!

    1. Hi John,

      So happy to hear from you here 🙂

      Thank you so much for your kind words.

      Can’t promise when, but it is on our super long to-make list!

      Please Take care & have an amazing week
      Jacky

  21. Love your recipes!! I want to do your Instant Pot Chinese Beef Stew. I live near several oriental markets. However, when I ask for Beef Finger Meat, they have never heard of it and don’t know what to substitute. I did find thin sliced , about 3/8″ thick, beef short ribs. Would that work? I also found frozen beef tendons at about $12.00 lb. I didn’t want frozen as the package was too large and I would have a lot of waste. I wouldn’t refreeze the raw tendons. Can the cooked tendons be refrozen?

    1. Hi Jim,

      Thank you for your kind words and question 🙂

      Beef short ribs will work fine for this recipe.

      You can show these Chinese words to the oriental market and they should know which cut it is: 牛坑腩

      Cooked tendons can be refrozen again 🙂

      Take care & have fun cooking
      Jacky

  22. Hi Amy and Jacky,
    I tried the dish yesterday and it was very good. I bought beef that was labeled as “牛腩“ in the local Asian market, and the English label is “Beef flank drop meat”. Maybe you can tell others that is an alternative to look for.
    I used the sauce as the soup for noodles and it tasted just like in Hong Kong. I would add more salt to it. And, I don’t have enough liquid for soup, I think I will add water and chu hou sauce to it tonight to make more soup. 🙂
    When I calculated the calories, I made it 8 servings but the calories still come out to over 400 calories per serving. How did you do yours?
    Selena

    1. Hi Selena,

      thank you so much for your kind words on the recipe 🙂

      We are using the internal calculate that comes with our system. We just have to input all the ingredients and it will calculate the nutritional facts for us.

      Please take care & have fun cooking
      Jacky

    1. Hi Jess,

      thank you for your kind words and question 🙂

      Chuck roast steak and short ribs will also work for this recipe.

      Please take care & have fun cooking
      Jacky

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