Korean Bulgogi-Style Beef Stew

Ingredients:

• 2 lbs thinly sliced ribeye or sirloin beef

• 1 Asian pear or Bosc pear (grated for marinade)

• 1 small onion (grated for marinade)

• ½ cup soy sauce

• 2 tbsp brown sugar or honey

• 1 tbsp sesame oil

• 4 cloves garlic, minced

• 1 inch fresh ginger, grated

• 1 tsp ground black pepper

• 1 tbsp rice vinegar or mirin

• 2 tsp gochujang (Korean chili paste) – optional for heat

• 1 tbsp neutral oil (like avocado or canola)

Add-ins for stew:

• 2 cups mushrooms (shiitake or button), sliced

• 1 large carrot, thinly sliced

• 1 cup daikon or potato, cubed

• 3 scallions, chopped

• 1½ cups beef broth or water

• Toasted sesame seeds & more scallions for garnish

• Steamed white rice to serve

Instructions:

1. Marinate the Beef (optional but ideal)
   In a large bowl, mix soy sauce, grated pear, grated onion, brown sugar, sesame oil, garlic, ginger, black pepper, vinegar, and gochujang. Add beef and marinate for 30 mins or overnight.

2. Heat the Unit
   On medium heat, add oil to the Nutr-stahl 6 QT.

3. Sear the Beef
   Add marinated beef in batches and quickly brown (don’t fully cook it yet). Remove and set aside.

4. Sauté the Veggies
   In the same pot, add carrots, potatoes/daikon, and mushrooms. Sauté 3–5 minutes.

5. Combine & Simmer
   Return the beef to the pot. Pour in the remaining marinade and 1½ cups beef broth. Stir to combine everything.

6. Cover & Cook with Steam Control
   Close the lid and set the steam control knob to "closed." Cook on medium-low for about 40–45 minutes or until beef and vegetables are tender. (When the valve clicks, lower the heat.)

7. Final Touches
   Stir in chopped scallions. Let it sit for 5 minutes before serving.