Braised Beef with Potatoes (Sui Style)

Cooking StepsHow to cook Braised Beef with Potatoes (Sui Style) step by step

Cooking Process

1. Step 1 Detail

   Cut the beef ribs into chunks and blanch in cold water. Fresh beef doesn’t need aromatics for blanching; frozen beef can benefit from scallion, ginger, and cooking wine to reduce gaminess. Once scum rises, add two ladles of cold water and bring back to a boil. Repeat the skimming process three times until the broth runs clear. Remove the beef and drain.

2. Step 2 Detail

   Heat oil in a wok, add ginger slices and sauté until fragrant. Add the blanched beef and stir-fry until the surface is dry and no excess moisture remains in the wok. Transfer the beef to a pressure cooker.

3. Step 3 Detail

   In the same wok with residual oil, add doubanjiang and yellow soybean paste. Stir-fry over low heat until the red oil separates and a rich, savory aroma develops. Add a splash of dark soy sauce for color and sprinkle in black pepper for extra fragrance. Pour in prepared boiling water and bring to a boil.

4. Step 4 Detail

   Pour the prepared sauce into the pressure cooker over the beef. The liquid should just cover the meat. Seal the pressure cooker and cook until the beef is fall-apart tender.

5. Step 5 Detail

   Once the beef is done, release the pressure and open the lid. Add the cut potato chunks and simmer on low heat for about 5 minutes, until the potatoes are soft and starting to break down, thickening the sauce so it coats everything. Turn off the heat and serve.