• 2 litres beef stock
  • 1/4 cup sesame/peanut oil
  • 400g beef brisket
  • 1 punnet cherry tomatoes
  • 5 spring onions, sliced
  • 1 bulb of pak choy, ends trimmed
  • 1 red chilli, sliced
  • 1cm ginger, sliced
  • 3 garlic cloves, crushed
  • 200g vermicelli noodles


  1. Heat pressure cooker and add oil
  2. Once hot, sear the beef brisket until caramelised on all sides
  3. Add 1/2 cup of the beef stock, garlic, ginger, chilli and place pressure cooker lid on to the highest pressure (2)
  4. Cook for 1 hour
  5. Release pressure and remove lid, add all remaining ingredients and cook for 5 minutes until noodles are tender, tear up brisket and serve!


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