Teriyaki Mushroom Beef Tips

  • 1 lb. beef sirloin roast (I like to slice off a section of a larger roast and use the other piece for a different meal)
  • 1 T. cooking fat (I used bacon fat)
  • 2 oz. dried shitake mushrooms
  • 1/4 c. teriyaki sauce
  • 3/4 c. beef broth
  • 1/4 c. hoisin sauce

Slice the roast into bite-sized pieces. Heat the cooking fat of your choice over medium-high heat in a pressure cooker or Dutch oven. Sear the beef pieces in the cooking fat of your choice.

Once the beef has been seared on all sides, add the dried shitake mushrooms, teriyaki sauce, and beef broth and stir lightly to coat the beef and mushrooms in the cooking liquid. If using the pressure cooker, seal the vessel and bring it to high pressure; cook for 15 minutes. Then release the pressure manually. If using a Dutch oven, bring the mixture to a low simmer, cover, and continue cooking until both the beef and the mushrooms are tender - about 50-60 minutes.

Remove the mushrooms to a cutting board and carefully slice them into bite-sized pieces. Return the sliced mushrooms to the cooking vessel and, if needed, bring the mixture to a simmer to reduce the cooking liquid and/or additionally soften the mushrooms and meat. Prior to serving, add the hoisin sauce and stir to coat the meat and mushrooms. Serve spooned over mashed potatoes or rice.

  • Yields: 4 servings
  • Preparation Time: Pressure Cooker: 30 minutes, Stovetop: 90 minutes
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