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Lemongrass Beef Instant Pot

The whole family is just going to love this Lemongrass Beef Recipe. 
You can serve it as a noodle salad bowl, a lunchtime salad bun. Or a more substantial evening meal with rice, noodles, pasta, or mashed potato.  The tender fall apart beef is infused with amazing aromas and flavors that are enhanced because they are cooked under pressure.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Asian
Keyword: lemongrass beef bo kho recipe
Servings: 4
Calories: 405kcal
Author: Rosie

Ingredients

  • 1.5 pounds 700g chuck roast beef - or other cuts of beef ok also
  • 1 tablespoon brown sugar
  • 1 cups 200ml unsalted stock of beef
  • 3 cloves garlic minced
  • 3 stalks lemongrass cut into 4-inch lengths, crushed (see our photo on how to do easily)
  • 2 carrots cut into chunks
  • 1 onion sliced thinly
  • 1 shallot diced
  • 1 inch piece of ginger sliced
  • 2 star anise
  • 3 cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • Pinch of chili powder
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons tomato paste
  • 1 tablespoons fish sauce
  • 1 tablespoon 15ml regular soy sauce
  • 1/4 teaspoon fine salt
  • 1 tablespoon brown sugar
  • 1 teaspoon cornflour for thickening the sauce after cooking
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Instructions

  • Brown Beef Chuck: Turn on the Instant Pot using the high heat of the Saute More function. Put in a very small amount of oil. Do not put the beef in until the Instant Pot says HOT. Place in the beef and do not stir - leave it till you see the bottom side going brown (you will see a little brown on the bottom of the instant pot). You want to not only brown but sear in the beef juices.
  • Take out the beef and let it rest on a plate.
  • Now add a little more oil to the bottom of the pot coating the all the bottom of the pot. Now saute the onion and herbs: Add in sliced onions and diced shallot first and saute until you see the onion going clear. Usually 2-3 minutes. The pot is still on high temp. Now add in diced garlic, sliced ginger, lemongrass, star anise, cloves, bay leaves, cinnamon stick, and the fennel seeds. Stir with a wooden spoon and then saute for about 1-2 minutes.
  • Then add in the tomato paste, and saute for another minute.
  • Deglaze the Instant Pot by pouring in the beef stock and stirring with a wooden spoon all the brown bits off the bottom of the pot. These bits have lots of flavors, which is why you want them not stuck on the bottom, but mixing in the stew mix.
  • Add in the diced beef and all the other ingredients now and give them all a good stir. Making sure the meat is covered as much as possible with the liquid.
  • Put on the lid and turn the venting knob to the sealing position (Automatically on some models). Pressure Cook at High Pressure for 30 minutes. Then let natural pressure release for approximately 10 minutes.  Check all the pressure is released and take off the lid.
  • Final seasoning and thickening. Taste the sauce and see if it needs any more salt, pepper, or sugar(if it is too salty). If it does add and taste again.
  • Now put the pot on saute more function and stir and let the sauce reduce for about 5 mins. If it is still too runny mix your cornflour in half a cup of water and add it little by little while stirring the sauce to get the consistency you want. Now you are ready to plate up with the side dish of your choice.

Notes

Real Nice Lemongrass Flavors

Nutrition

Calories: 405kcal