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1
Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
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2
Cut beef across the grain into thin slices.
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3
If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged.
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4
If cooking on the grill, uniform slices, 1/8-inch thick, are best.
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5
In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
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6
In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well.
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7
Cover or seal, then refrigerate at least 30 minutes or overnight.
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8
When ready to cook and serve, prepare garnishes.
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9
Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes.
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10
Keep vegetables cold.
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11
If using a cast-iron grill pan or large skillet, heat over high heat.
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12
Add all the meat and its juices to the pan.
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13
Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges.
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14
Sprinkle with sesame seeds.
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15
Serve immediately, directly from the skillet (this will keep the meat hot).
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16
If using a charcoal or gas grill, heat to high.
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17
Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes.
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18
If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot.
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19
Sprinkle with sesame seeds.
