Serves 6

• 1/2 cup/125ml beef broth

• 1/3 cup/80ml reduced sodium soy sauce (we prefer Braggs Aminos)

• 1/3 cup/80ml brown sugar, packed

• 4 cloves garlic, minced

• 1 tablespoon/15ml sesame oil

• 1 tablespoon/15ml rice wine vinegar

• 1 thumb size knob freshly grated ginger

• 1 teaspoon/5ml Sriracha, or more, to taste

• 1/2 teaspoon/2ml onion powder

• 1/2 teaspoon/2ml white pepper

• 3 pounds/1.5kg boneless beef chuck roast, cut into 1-inch cubes

• 3 tablespoons/45ml cornstarch

• 1 teaspoon/5ml sesame seeds

• 2 green onions, thinly sliced

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• In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

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• Place chuck roast into a 6 quart/liter pressure cooker.  Stir in beef broth mixture until well combined. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside. Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

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