Soy Braised Beef Bao

Sear the beef: Season the beef lightly with black pepper. Heat vegetable oil in the pressure cooker using the sauté function. Sear the beef in batches until deeply browned on all sides, then remove and set aside.

In the same pot, sauté the garlic and ginger. Add the star anise, cinnamon stick, and Chinese five-spice powder, cooking for about 1 minute until fragrant. Deglaze the pot with Shaoxing wine. Stir in the light soy sauce, dark soy sauce, beef stock, muscovado sugar, and California Raisins. Return the beef to the pressure cooker.

Lock the lid and cook on high pressure for 40–50 minutes. Allow a natural pressure release for 20 minutes.

For sauce: Carefully remove the beef and strain the braising liquid, reserving the cooked California Raisins. Blend half of the cooked California Raisins with 250 ml of the braising liquid until smooth. Return the purée and the remaining whole California Raisins to the rest of the braising liquid. Simmer over medium heat until the sauce is thick, glossy, and coats the back of a spoon.

Prepare the beef: Shred the beef into large, bite-sized pieces. Return the beef to the reduced sauce and simmer for 10 minutes to absorb the glaze.

Steam the bao buns for about 5 minutes until soft. Spread chili garlic mayo inside each bao.

Add approximately 70–80g of the California Raisin Five-Spice Soy-Braised Beef.

Top with pickled cucumber and onions, fresh cilantro, and crispy fried shallots. Serve immediately.