Serves 6 1/2 cup/125ml beef broth 1/3 cup/80ml reduced sodium soy sauce (we prefer Braggs Aminos) 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/45ml 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 tablespoon
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.