Your Post-Workout Meals Should Be Cooking For You!

It’s time our post-workout routines are actually RELAXING ✨ the older I get, the more I realize how much free will I have to make and design the lifestyle I want. There’s such freedom (and equal amounts overwhelm) once you realize, you can actually do things differently…

So when I was craving this classic cantonese style dish of braised beef with radish, which normally takes hours to make, I decided to make it a lot easier with the help of modern technology — an Instapot. You can pop this to cook before your workout, go the gym, come back, shower, and even watch an episode of something while dinner’s just cooking on its own. No extra effort, no standing over a stove, no extra dishes or pots and pans.

Now that I’m thinking of it…what is that dish that takes a ton of time and effort that you’d want after your workout?? Let me know in the comments and I’ll choose one to recreate in this series next!

Here’s how to make this classic canto dish in a fraction of the time, so you can enjoy your workout and know that dinner will be ready when you’re out of the shower.

Shop the Recipe

• 1.5 lbs of beef brisket cut into chunks

• 1/2 daikon radish, peeled and cut into thick rounds

• 5 purple radish, cut in half (optional) + 1 purple radish thinly sliced

• 3 tbsp soy sauce

• 1 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 1 tbsp Shaoxing wine

• 1 tbsp sugar

• 3 garlic cloves, smashed

• 3 slices fresh ginger

• 2 star anise

• 1 cinnamon stick

• 1 cup beef broth or water

• Noodles or rice to serve with

• Sliced scallions and/or cilantro to serve

• Place the beef, garlic, ginger, star anise, cinnamon stick into the pot with the radishes and daikon pieces

• Next drop in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and beef broth

• Give it a stir to combine then seal the Instapot and set to high pressure for 1 hour

• Do you workout and shower while it cooks

• Once the timer is done, let the pressure release naturally for 15 mins, then manually release the rest of the pressure

• Serve over noodles or white rice with thinly sliced purple radish on top, alongside scallions and cilantro