Korean Beef Bulgogi Stir-Fry

Ingredients:

• 1 lb ribeye or sirloin steak (thinly sliced against the grain)

• 1 tbsp neutral oil (grapeseed or avocado oil)

• 1 small onion (sliced)

• 1 cup mushrooms (shiitake or button, sliced)

• 1 small zucchini (julienned or thinly sliced)

• 1/2 cup shredded carrots

• 2 green onions (sliced)

• Sesame seeds for garnish

Bulgogi Marinade:

• 1/4 cup soy sauce

• 1 tbsp sesame oil

• 2 tbsp brown sugar

• 2 cloves garlic (minced)

• 1 tbsp grated Asian pear or apple (helps tenderize and sweeten)

• 1 tsp ginger (grated)

• 1/2 tsp ground black pepper

• Optional: 1 tsp gochujang (Korean chili paste) for heat

Instructions:

1. Marinate the Beef
   In a bowl, combine all marinade ingredients. Add the sliced beef and mix well. Let it marinate for at least 30 minutes, or up to overnight in the fridge for maximum flavor.

2. Preheat the Skillet
   Heat your Nutri-Stahl Large Skillet over medium-high heat. Add the oil once the skillet is hot.

3. Sear the Beef
   Add marinated beef in a single layer (you may need to do it in batches for proper browning). Sear for about 2–3 minutes per side until browned but still juicy. Remove and set aside.

4. Sauté Vegetables
   In the same skillet, add onions, mushrooms, zucchini, and carrots. Stir-fry for 3–4 minutes until tender but crisp.

5. Combine and Finish
   Return beef to the skillet. Toss everything together and stir-fry for another 2 minutes. Top with sliced green onions and sesame seeds.

6. Serve Hot
   Serve over steamed rice, or wrap in lettuce leaves for a low-carb Korean BBQ-style bite!