Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. See, there's not a huge number of ingredients here, all of which I had. | 2. How did this go together and how did I make it work?. | 3. Take that partially frozen beef stew meat and chunk it finer, like 3-4 pieces out of each or more. Use your plastic tray, not the wooden cutting board. Put all the still half frozen beef into a gallon freezer zip lock bag. | 4. Into a bowl, put the brown sugar, granulated garlic, ginger, soy sauce, tabasco, and sesame seed oil--whisk until smooth. Then pour the mass over the beef, squish it around to coat well. Then get all the air out of the bag and zip it tight. Let it sit on the counter to finish thawing and soak up the quick marinade, flip it a few times too. The beef will soak it up. | 5. When ready, chop up the onion and garlic, drain and rinse the baby ears of corn and water chestnuts. Have them waiting. Also have a bowl waiting to receive the browned bits of beef. | 6. Pull out the pressure cooker and set it to 'brown' put only about 1/2 tablespoon of oil in the bottom (any kind). Brown the beef in lots, squeezing out the extra liquid back into the bag as you pull the meat from the bag. Brown each lot and set it aside into the waiting bowl. | 7. Once all the meat is done, add another small drizzle of oil into the pot and then toss in the onions with a little kosher salt (not much) allowing them to soften and get a little color. Just as they are done, toss in the diced garlic followed by the browned beef. Give it all a good stir and add whatever is left of the marinade from that bag over top of it, there won't be too much. Remember with pressure cooking, you don't need a lot of liquid. | 8. Turn on the rice steamer and set it to go. | 9. Slap the lid on the pressure cooker and set it to 10 minutes, really, it's not going to need a long time. Once it finishes, release the steam, add the corn, water chestnuts, and the frozen broccoli. Stir the mass well, set for 'low pressure' for 2 minutes. I didn't want the broccoli mushy and it'll go there quickly. I just wanted it steamed through. I did stop it at 1 minute because once the pressure came up, it was really already done. | 10. I gave it another stir as the rice steamer dinged, gave it a taste and knew I had a winner. I served it up and it all disappeared. Now to store away for leftovers. | 11. ---------------------.

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat	2 1/2	lb		1008.669	0.0	224.4005	5.6667
broccoli	2	lbs	frozen	308.4432	60.2371	25.5826	3.3566
baby ear	1	can	rinsed drained	1008.669	0.0	224.4005	5.6667
water chestnut	1	can	sliced rinsed drained	1008.669	0.0	224.4005	5.6667
onion	1		diced sweet	60.0	14.01	1.65	0.15
garlic clove	4		diced	1008.669	0.0	224.4005	5.6667
brown sugar	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
ginger	4	tablespoons	ground	19.2	4.2648	0.4368	0.18
garlic	1	tablespoon	granulated	12.665	2.8101	0.5406	0.0425
tabasco sauce	1	tablespoon		1008.669	0.0	224.4005	5.6667
sesame seed oil	2	teaspoons		1008.669	0.0	224.4005	5.6667
pepper			ground	-	-	-	-
rice	6	cups	steamed	4073.7	846.375	83.694	35.52

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.