It’s best if you prep it in advance because it will give the spices time to round out and deepen the flavors. That’s not to say you can’t make it right before dinner, but you might find that any leftovers taste better the next day.
Depending on the peaches you use, the sauce has some spice and sweetness to it that is enhanced by bites of peach, but it won’t be a sweet dish.
Serve the sauce over a bed of noodles or rice and enjoy!
2 teaspoons fresh ginger, minced or 1 teaspoon ground ginger (more or less to taste)
1 teaspoon cinnamon or 1 cinnamon stick
1-2 tablespoons soy sauce
2 (14 oz) cans of peaches in juice, not syrup (800g)
1 lb stew beef, cut into cubes (you can use more if you prefer your dishes meatier) (450g)
2 tablespoons corn starch
salt and pepper
milk or cream (optional)
lemon juice (if needed, to taste)
Add about a tsp of cinnamon (or the cinnamon stick).
If you prefer to use ground ginger, add it now (but don’t add more ground ginger if you’ve already added fresh).
Add a splash or two of soy sauce.
Drain the juice from the peaches into your pot. Move the peaches to a bowl and fill the cans with water. Pour this water over the beef as well.
Cover the pressure cooker and cook on high until the pressure builds. Once the pressure has built up, turn down the heat, but allow to cook under pressure for at least 30 minutes before releasing the pressure.
While the beef is cooking, cut the peaches into bite-sized pieces.
Once your beef is done cooking and you’ve removed the lid from the pressure cooker, dissolve 2-3 tbsp corn starch in water and add it to the pressure cooker. Boil to thicken your sauce.
Add your peaches. You don’t need the peaches to cook long, just to heat through.
Taste the sauce. Different brands of peaches come in juices that have different levels of sweetness, so you may need to add more salt, pepper, soy sauce, or cinnamon to taste.
If needed, add a splash of lemon juice. If you like, add a splash of milk to add creaminess to the sauce.
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