Tender Beef and Crisp Shishito Pepper Soy Braise
Recipe for Deliciously Tender Beef and Shishito Pepper Soy Braise: A Step-by-Step Guide
Among the many regular dishes on our dining table, there’s a side dish that both adults and children enjoy, and that worries about side dishes can be put aside for several days once made: Beef and Shishito Pepper Soy Braise. When made slightly less salty, it’s so delicious served generously over freshly cooked rice that no other side dishes are needed. This recipe ensures the beef stays incredibly tender and flavorful.
Main Ingredients
- 800g lean beef (top round), for tenderness
- 8-10 dried scallion roots, for removing gamey smell
- 1/2 piece ginger
- 15-20 whole black peppercorns
- 1/2 onion
- 3 Tbsp cooking wine (mirin or sake)
- 10-20 whole garlic cloves
- 5 eggs
- 10 shishito peppers
Cooking Instructions
Step 1
Begin by soaking the beef top round in cold water for about 20 minutes to remove any excess blood. Thoroughly draining the blood is crucial for a clean, non-gamey flavor.
Step 2
After draining, cut the beef into bite-sized pieces, slightly smaller than usual, and place them into a pressure cooker. Using a pressure cooker will help achieve incredibly tender beef.
Step 3
To perfectly eliminate any gamey odors, add the prepared ingredients to the pressure cooker: dried scallion roots, shiitake mushrooms (optional, cleaned), ginger, roughly chopped onion, whole black peppercorns, and whole garlic cloves. Pour in enough water to cover about 3/4 of the ingredients and add the 3 Tbsp of cooking wine. Bring to a boil over high heat. Once the pressure cooker starts to whistle, reduce the heat to medium and cook for 10 minutes. Continue cooking on medium heat for another 6 minutes. Turn off the heat and let the pressure release naturally. This steaming process ensures the beef becomes wonderfully moist and tender.
Step 4
While the beef is cooking, hard-boil 5-6 eggs. These will be a delicious addition to the braised dish.
Step 5
Carefully remove the tender cooked beef from the pressure cooker and transfer it to another pot. Strain the liquid remaining in the pressure cooker through a sieve, and reserve about 1 to 2 cups of the clear broth to use for braising. This step helps keep the beef moist and adds depth to the flavor.
Step 6
Add the boiled eggs, shishito peppers (with stems removed and washed, you can add more if desired), and any additional whole garlic cloves to the pot with the beef. Pour in the 1/2 cup of soy sauce, 2 Tbsp of sugar, and the reserved beef broth. Bring to a simmer over medium heat and let it braise for 10-15 minutes, stirring occasionally to ensure the ingredients are evenly coated with the sauce.
Step 7
Continue simmering until the eggs develop a slightly darker hue from absorbing the braising liquid, and the shishito peppers and beef are thoroughly infused with the delicious savory-sweet sauce. You’ll know it’s ready when the aroma is irresistible!
Step 8
Allow the finished Beef and Shishito Pepper Soy Braise to cool slightly before serving. It’s delicious served warm over rice, or you can let it cool completely and store it in the refrigerator for a fantastic side dish that lasts for several days. Enjoy!
