Street Beef Salad With Asian Flavours

Yield: 4-6 servings


  • For the Beef:
    • A large beef pot roast, 4 lbs or so, cut into 1” or 2” cubes
    • 4 cups of orange juice
    • 1 cup of orange marmalade
    • ½ cup of chili garlic sauce like Sambal
    • 6 or 8 lime leaves
    • a 3” inch knob of fresh ginger, rinsed, unpeeled, thinly sliced
    • 2 cinnamon sticks or 1 tablespoon of ground cinnamon
    • ½ cup of fish sauce
  • For the Salad:           
    • 1- 227 gram package of bean sprouts
    • a few handfuls of baby spinach
    • 1 large carrot, peeled with a vegetable peeler into ribbons
    • 2 mangos, peeled sliced into thin strips
    • 24 snow peas, thinly sliced
    • 1 red onion, thinly sliced
    • 1 bunch of fresh cilantro, ripped and torn not chopped


  1. For the Beef:
    1. Familiarize yourself with your pressure cooker and the manufacturers instructions for its use. In your pressure cooker, over medium heat combine the orange juice, marmalade, chili garlic sauce, lime leaves, ginger, cinnamon sticks and fish sauce. Bring to a simmer. Add the beef. Bring back to a full boil then reduce the heat to medium or so. Fit the lid onto the pot, forming a tight seal. Cook, allowing the intense internal pressure to dramatically speed up tenderness and flavour. In 5 minutes or so adjust the heat to just enough needed to maintain full pressurization. Continue cooking at full steam for another 20 minutes. Remove the cooker from the heat and allow the internal steam pressure to lower down completely before carefully removing the cover.
  2. For the Salad: 
    1. Toss the sprouts, spinach, carrot, mango, snow peas and onion together in a large bowl.
  3. Fill individual festive serving bowls with salad and top with steaming ladlefuls of the stew. Garnish with heaps of cilantro, serve and share.