- 4lbs Wagyu Chuck
- 4 cups beef broth (veg works too)
- 5 cloves garlic finely chopped
- 1-2 inch nub ginger, grated
- 1/2 cup tamari
- 1/3 cup coconut sugar
- 1/4 cup rice vinegar
- 1 Tablespoon of sriracha
- 1 Tablespoon of Cracked pepper
- Hefty pinch garlic salt
- 1 cup Shredded napa cabbage
- 2 green onion stalks, Chopped
- 1 cup cilantro, chopped
Turn on sauté function: Sauté garlic and ginger on high until golden.
Season both sides of chuck with garlic salt.
Add chuck steak to pot, flip steak after 5 mins. You'll want both sides lightly browned.
Add broth, tamari, coconut sugar, rice vinegar and sriracha.
Seal IP and set to stew setting.
After IP is finished venting remove steak and shred with fork.
Serve shredded wagyu beef drenched in broth over steamed jasmine rice or rice noodles.
Top with chopped scallions, shredded Napa cabbage, cilantro, chili flakes to taste.
Finish with a heap of sauerkraut or squeeze of fresh lime.