Teriyaki Beef (pressure cooker)

After leaving work late I often throw something in the pressure cooker. Well this experiment worked that well that my fast food only 17 yo daughter loved it.


  • 1 Kg piece of topside
  • Rice wine
  • Light Soy
  • Ginger
  • Garlic
  • Chilli flakes
  • White wine
  • Black vinegar
  • Brown Sugar
  • Salt


Cut the topside up into 2 or 3 manageable lumps (so they will cover the base of the pressure cooker). Sprinkle with a little salt, then in a splash of oil brown them in the pressure cooker. Remove and pour off any oil and fat. Deglaze the bottom with a bit of white wine. Return the meat and other ingredients (except salt).

Cook on high for 30 minutes. Then cool to remove lid. Remove meat and boil down the liquid until thick. Slice meat and add it back to liquid.

Serve with rice and steamed Asian greens.


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