If you prefer a less fatty dish add lean stewing beef/steak to the mix. Otherwise only use short rib.
1. Place all the ingredients (no need to mix anything) in a pressure cooker, place on high heat and allow to start to steam/whistle.
2. Turn down the heat and cook for 40 minutes.
Serve with Jasmine rice or Vegetable mash and wilted bok choy.
2kg beef short rib ( or 1.5 kg beef short rib and 500g beef stewing steak cubes)
½ cup (125ml) Lee Kum Kee Oyster sauce
½ cup Kikkoman soy sauce
½ cup Medium or dry sherry or Shoaxing wine
1 teaspoon Sichuan pepper
4 star anise
A small pinch of cloves (about 8) or a ½ teaspoon clove spice
1 heaped teaspoon Chinese 5 spice (whole spices can be replaced with 1 tablespoon of the spice)
3 apples, cored and chopped
1 cinnamon stick
¼ cup brown sugar
2 teaspoons ginger or a small piece of ginger sliced
1 cup of water (more if you are not using a pressure cooker)