BLEND INTO SAUCE:
1 15-ounce can pears, drained (or 2 fresh pears, cored)
a 2-inch knob of ginger
4 cloves garlic
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame oil
2 lbs beef chuck or top sirloin, cut into 6–8 pieces
INSTANT POT: For beef chuck: From frozen, 65 minutes on high pressure + 10 minutes nature release. For top sirloin: From frozen, 45 minutes on high pressure + 10 minutes nature release.
SLOW COOKER: From thawed, 3-5 hours on high.
FINAL STEP: Serve in rice bowls or fusion-style burritos or tacos with kimchi, rice, slaw, spicy mayo, etc.
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