Directions

To Make

1. Prepare the hoisin sauce by mixing all the ingredients together in a small saucepan. Cook on medium fire stirring continuously until it starts to bubble and thicken. Set aside.
2. Heat a pressure cooker with sesame oil and sauté all the ingredients except beef and beef stock for 2 mins. Then, add in the beef and coat with the sauce, and cook for 2-3 mins.
3. Next, pour in beef stock and cover to pressure cook for 1.5 hours. After time has elapsed, release the pressure and remove the beef. Transfer the sauce to a frying pan and cook until it reduces by half.
4. Shred the beef. Once shredded, return it to the reduced sauce and mix well allowing the beef to soak up the sauce. You can keep it in the fridge for up to a week or freezer for up to 3 months.
5. To serve, cook shredded beef in a non-stick frying pan and fry on medium fire until the excess sauce dries up and the meat turns crispy.
6. Garnish with toasted sesame seeds, chopped spring onions and sliced fresh red chillies.