This is one of my childhood favorites, something that always reminds me of my mom. Cut 2 ½ to 3 lbs of boneless stewing beef (such as flank or beef chuck) into bite-sized cubes (1.5-2″) and place in the bottom of a large pressure cooker. Cover with 1 ½ cups soy sauce and ½ cup water, then pressure cook on medium-high heat for 25 mins (from the time you turn on the stove). Quick release the pressure, open lid when safe, then add ¾ cup sugar, 5-6 hot peppers (preferably Korean hot peppers, but a combination of jalapeño, serrano, and Anaheim also works), and 16 oz white mushrooms (halved or quartered). Let simmer, uncovered, until mushrooms release their juice and peppers are cooked. Serve with rice. (Oct. 2014)
Note: Slightly healthier version, with reduced soy and more mushrooms: 1 ¼ cup soy sauce, ¾ cup water, and 24 oz mushrooms. (May 2019)
Cooking Adventures 