1/2 cup/125ml beef broth
1/3 cup/80ml reduced sodium soy sauce
1/3 cup/80ml brown sugar, packed
4 cloves garlic, minced
1 tablespoon/15ml sesame oil
1 tablespoon/15ml rice wine vinegar
1 thumb size knob freshly grated ginger
1 teaspoon/5ml Sriracha, or more, to taste
1/2 teaspoon/2ml onion powder
1/2 teaspoon/2ml white pepper
3 pounds/1.5kg boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons/15ml cornstarch
1 teaspoon/5ml sesame seeds
2 green onions, thinly sliced
In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place chuck roast into a 6 quart/liter pressure cooker. Stir in beef broth mixture until well combined. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside. Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.