Instant Pot Soy-Braised Beef Eye Round with Ginger and Star Anise

Name: Instant Pot Soy-Braised Beef Eye Round with Ginger and Star Anise
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 2 h
Yield: Serves 6
Cuisine: Chinese-inspired
Ingredients: 907 g beef eye round (about 2 lb), tied if uneven, patted very dry; 15 ml neutral oil (for searing); 30 g ginger, cut into thick coins; 12 g garlic (about 4 cloves), smashed; 60 g scallions, cut into 5 cm pieces (white/green both); 90 ml soy sauce (or 60 ml soy sauce + 30 ml water if very salty soy); 30 ml dark soy sauce (optional, for color); 30 ml shaoxing wine (or dry sherry); 25 g brown sugar (or 20 g honey); 450 ml unsalted beef stock or water; 15 ml rice vinegar (optional, to brighten); 2 whole star anise; 1 small cinnamon stick (optional); 2 g freshly ground black pepper; 10 g toasted sesame oil (finish); 10 g cornstarch + 15 ml water (optional slurry, for thickening); Cooked rice or noodles, to serve (optional); Sliced cucumber or quick-blanched greens, to serve (optional)

This pressure-cooker braise turns lean beef eye round into sliceable, tender beef in a glossy soy-ginger sauce perfumed with star anise. It eats like a classic Chinese-style red-braise—savory, gently sweet, and deeply aromatic—without babysitting a pot. Make it for easy weeknight rice bowls, noodle bowls, or meal prep: the flavor actually improves overnight, and the beef slices cleanly once chilled.

Total time: 120 minutes

Yield: Serves 6

Ingredients

907 g beef eye round (about 2 lb), tied if uneven, patted very dry
15 ml neutral oil (for searing)
30 g ginger, cut into thick coins
12 g garlic (about 4 cloves), smashed
60 g scallions, cut into 5 cm pieces (white/green both)
90 ml soy sauce (or 60 ml soy sauce + 30 ml water if very salty soy)
30 ml dark soy sauce (optional, for color)
30 ml shaoxing wine (or dry sherry)
25 g brown sugar (or 20 g honey)
450 ml unsalted beef stock or water
15 ml rice vinegar (optional, to brighten)
2 whole star anise
1 small cinnamon stick (optional)
2 g freshly ground black pepper
10 g toasted sesame oil (finish)
10 g cornstarch + 15 ml water (optional slurry, for thickening)
Cooked rice or noodles, to serve (optional)
Sliced cucumber or quick-blanched greens, to serve (optional)

Instructions

Season and dry: Pat the beef very dry. Season lightly with black pepper (skip salt—your soy will handle it).
Sear: Set the Instant Pot to Sauté (High). Add the oil. When it shimmers, sear the beef 3–4 minutes per side until deeply browned in spots (it should smell toasty, not steamed). Transfer to a plate.
Aromatics: Add ginger, garlic, and the scallion whites/most of the greens. Sauté 60–90 seconds until fragrant.
Deglaze: Pour in the shaoxing wine and scrape up browned bits. Let it bubble 30 seconds.
Braise: Stir in soy sauce, dark soy (if using), brown sugar, stock/water, star anise, cinnamon (if using), and the rest of the scallions.
Pressure cook: Return the beef (and any juices) to the pot. Lock the lid. Cook on High Pressure for 60 minutes.
Natural release: Let the pressure naturally release 15–20 minutes, then vent any remaining pressure. The beef should be fork-tender at the edges and sliceable; if it still feels tight/chewy, pressure cook 10 more minutes.
Reduce: Transfer beef to a board. Set pot to Sauté and simmer the liquid 8–12 minutes until it tastes concentrated and coats a spoon lightly.
Thicken (optional): If you want it glossy and clingy, whisk in the cornstarch slurry and simmer 30–60 seconds until it thickens.
Balance and finish: Stir in sesame oil. Add rice vinegar only if needed to lift the sauce (you want it tangy, not sharp).
Slice and serve: Rest the beef 10 minutes, then slice thinly across the grain. Spoon sauce over. Serve with rice/noodles and cucumber or greens.

Notes

Salt control: if your soy sauce is very salty, use the suggested dilution or choose low-sodium soy. Storage: keeps 4–5 days refrigerated; freezes well. Slice after chilling for best texture. To minimize waste: save the braising liquid—use it as a noodle-bowl broth base (thin with water/stock) or as a stir-fry sauce. Serving idea: cucumber salad with a mild rice-vinegar + sesame dressing keeps it refreshing without turning sour.