Pressure Cooker Braised Beef with Fresh Herb Salad | RICARDO

Ingredients

• 2.5 lb (1.1 kg) boneless beef blade roast, excess fat trimmed and cut into 6 equal pieces
• 2 tbsp (30 ml) vegetable oil
• 3 cups (750 ml) low sodium beef broth
• 1 red onion, thinly sliced
• 2 shallots, thinly sliced
• 2 garlic cloves, chopped
• 1 piece fresh ginger, about 2 inches (5 cm) long, sliced
• 1 lemongrass stalk, about 4 inches (10 cm) long, cut into 3
• 2 red bird’s eye chili peppers
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) oyster sauce
• 1/2 cup (23 g) cilantro, finely chopped
• 1/4 cup (10 g) Thai basil, finely chopped
• 1/4 cup (10 g) mint, finely chopped
• 2 green onions, thinly sliced
• 2 garlic cloves, finely chopped
• 1 red bird’s eye chili pepper, seeded and finely chopped
• 1 tsp lime zest
• 2 tbsp (30 ml) lime juice
• Lime wedges, for serving