- Whisk together 2 tablespoons olive oil, 2 tablespoons soy sauce, brown sugar, Chinese 5-spice, ginger, and ½ teaspoon garlic in a medium mixing bowl. Add beef and stir to coat. Cover and marinate at least 2 hours or overnight.
- Heat 2 tablespoons olive oil in electronic pressure cooker on Sauté setting for 2 minutes. Add beef and brown for 5 minutes stirring occasionally. Add onion and sauté for 5 minutes longer.
- Press cancel and stir in remaining garlicand lemongrass into beef and sauce. Add tomato paste, beef stock, remaining soy sauce, cinnamon stick and star anise. Close lid and vent valve. Press Manual setting for 20 minutes.
- When timer goes off, allow pressure to naturally release before opening vent valve and releasing remaining pressure. Open lid and remove cinnamon stick and star anise. Add potato and carrots to pot and gently stir. Lock lid and close vent valve. Press manual setting for 5 minutes.
- When timer goes off press quick pressure release. Once pressure is released, open lid. Serve beef stew with rice, garnished with cilantro, basil, mint and a lime wedge.
Vietnamese Bo Kho
Yield
Serves 4
Prep Time
15 minutes
Cook Time
37 minutes
Total Time
2 hours, 52 minutes
kikkoman products used:
ingredients
2 tablespoons + 2 tablespoons olive oil, divided
2 tablespoons + 3 tablespoons Kikkoman® Soy Sauce, divided
1 tablespoon brown sugar
1 teaspoon Chinese 5-spice powder
2 teaspoons ginger, grated
½ teaspoon + 2 teaspoons garlic, minced
2 pounds beef stew meat or chuck, cubed
1 cup sweet white onion, chopped
2 stalks fresh lemongrass, peeled and minced
¼ cup tomato paste
2 cups beef stock
1 small cinnamon stick
2 star anise pods
3 cups russet potato, coarsely chopped
2 cups carrots, coarsely chopped
4 cups cooked white rice
1 cup mixture of fresh cilantro, basil, and mint
1 lime cut into wedges
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
