Simple beef and vegetable soup

Heat a heavy-based pot over a medium-high heat. Rub the beef and ginger pieces with the oil, then brown on both sides in the hot pot. Do this in batches, so as not to overcrowd the pot.

Add the ginger, oyster sauce, sugar and salt and pepper. Stir well, then pour in 1.2 litres of hot water. Cover and simmer gently for about 2 ½ hours until the beef is tender, and you can easily shred it with a fork.

Add the potato, carrot, and shallot to the pot and return the lid, cooking for a further 20 minutes or until the vegetables are tender.

Taste and season with extra salt if needed, then turn off the heat and stir in the spring onions and coriander.

Divide the soup between four warmed soup bowls and serve hot with steamed rice and broccoli.

Preheat your pressure cooker on 'saute mode'.

Coat the beef in oil and brown on all sides. Do this in batches so as not to overcrowd the pot.

Change to ‘Pressure Cook’ mode and return the beef to the pot along with the oyster sauce, ginger, sugar, salt and pepper, and 1.2 litres of water. Cook for about 20 minutes.

Once the beef is cooked, return the pressure cooker to ‘Saute mode’ and add the potatoes and carrots, cooking until tender.

Taste and season with extra salt if needed, then turn off the heat and stir in the spring onions and coriander. Divide the soup between four warmed soup bowls and serve hot with steamed rice.

To peel fresh ginger, hold a teaspoon with its back facing you, gently press the edge of the spoon against the skin and pull down.

Prepare the potatoes just before adding them to the soup to avoid discolouration. If preparing ahead, soak potatoes in cold water to keep them fresh.

At the beginning of simmering, skim off any scum from the surface as it appears.