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1
If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 inch thick.
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2
If using the sirloin, cut it across the grain into 1/4-inch slices.
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3
Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to a thickness of 1/8 inch.
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4
Place the meat in a large non-reactive baking dish and set aside while you prepare the marinade.
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5
Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is dissolved.
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6
Pour the mixture over the meat in the baking dish and toss thoroughly to coat.
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7
Cover and let marinate, in the refrigerator, for 1 to 2 hours.
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8
Preheat the grill to high.
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9
When ready to cook, oil the grill grate.
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10
Arrange the pieces of meat on the grate and grill, turning with tongs, until nicely browned on both sides, 1 to 2 minutes per side.
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11
Transfer the meat to a platter when it is done.
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12
Pour the dipping sauce into 6 small bowls, one for each diner.
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13
To eat, take a piece of meat and wrap in a lettuce leaf.
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14
Dip the leaf in the dipping sauce and eat at once.
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15
Asian Pear Dipping Sauce and Serving Instructions:
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16
Combine all the ingredients in a medium-size bowl and stir until thoroughly mixed and the sugar is dissolved.
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17
Divide the sauce among as many small bowls as there are people, so each person has his own for dipping, and serve immediately.
