Salted Caramel Cheesecake with Pretzel Crumb Crust
Five-Spice Beef with Udon Noodles & Bok Choy
By :Weldon Owen |

Economical beef cuts like blade and flat-iron become fork-tender when cooked under pressure. Shichimi togarashi, a Japanese seven-spice seasoning blend, makes a flavorful garnish.
Course | Dinner, Main Course |
Cuisine | Asian |
Difficulty | Easy |
Duration | 30-60 min |
Cooking Technique | Pressure Cook |
Main Ingredient | Beef, Beef Chuck, Bok Choy, Chinese Five Spice Powder |
Keyword | beef, beef recipe, bok choy |
Cook Time | 30 minutes |
Passive Time | 15 minutes |
Servings |
4-6 servings
|
Ingredients
- 2 small or 1 large shallot minced (about 3 tablespoons)
- 2-inch piece fresh ginger peeled and minced (about 1 tablespoon), 5-cm
- 1/2 tsp Chinese five-spice powder
- 4 cups beef stock 950 ml
- 2 cups Water 475 ml
- 2 lb boneless beef blade flat-iron, or beef chuck steak, cut into slices against the grain ¼ inch (6 mm) thick, 1 kg
- kosher salt
- 4 heads baby bok choy trimmed and quartered lengthwise
- 1 package dried udon noodles about 10 oz/285 g
- 1 tsp sugar
Ingredients
|
Instructions
- Minced green onions, shichimi togarashi (optional)
- Combine the shallot, ginger, five-spice powder, stock, water, beef, and 2 teaspoons salt in the Instant Pot® and stir to mix.
- Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 30 minutes at high pressure.
- Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid. Using tongs, transfer the beef to a plate. Carefully pour the broth through a fine-mesh sieve set over a heatproof bowl. Return the strained broth to the pot. Press the Cancel button to reset the program.
- Press the Sauté button twice to select More mode. Add the bok choy and noodles and cook until just tender, about 5 minutes. (If you don’t plan to eat the all of the soup in one sitting, cook the noodles separately according to the package directions and add them in individual portions so they don’t get mushy.) Stir in the sugar and taste and adjust the seasoning if needed.
- Ladle the soup into bowls and top with green onions. Sprinkle with shichimi togarashi, if desired.

Weldon Owen
Complete Instant Pot® Collection
The Instant Pot® has become an instant classic, a must-have item for home cooks everywhere. Designed to increase the versatility of your Instant Pot® or Duo Crisp machine, The Complete Instant Pot® Cookbook features a curated collection of classic and contemporary recipes that utilize this innovative device to its maximum potential and yield delicious, streamlined meals.
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Beyond the basics, The Complete Instant Pot® Cookbook covers a versatile range of flavor profiles and dishes. From comforting classics like bolognese, posole, and Thai basil noodles, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, to decadent desserts like molten lava cakes and key lime pie, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
All recipes by : Weldon Owen
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