How to make it

1. Let beef come to room temperature before cooking (30 minutes or so).

   

2. In a pressure cooker or instant pot, place the meat along with 1 sliced onion, 6 smashed garlic cloves, salt and pepper. Add water to cover the beef and cook for 45 minutes after boiling point. 
3. After 45 minutes, check the tenderness of the beef. If it’s not soft enough, cook for another 20 minutes. If it’s ready, remove meat from the liquid, then shred up the meat with forks. 

4. Add the julienned red bell peppers and the rest of sliced onions to a heated dutch oven with oil. Cook all ingredients for 2 minutes until they soften. 

   

5. Add Lee Kum Kee Panda Brand Oyster Flavored Sauce, tomato puree, white wine, meat broth from the dutch oven along with 2 bay leaves, cumin, oregano, black pepper. Combine together and then add in the shredded beef. Cook for another 15-20 minutes on medium heat until the sauce thickens.  Place that into a dish and stir in a little more Lee Kum Kee Panda Brand Oyster Flavored Sauce. Keep stirring. (Optional) Serve with a side of white rice and plantains.