Thin-sliced beef sirloin gets deeply caramelized in a screaming-hot skillet, picking up sweet, savory notes from an Asian pear and ginger-garlic marinade before it ever hits the pan. That quick sear locks in a charred, juicy edge while the inside stays tender, and a finishing scatter of scallions and sesame seeds adds fresh crunch and nuttiness to every bite. Pile it onto crisp butter lettuce leaves for a wrap-it-yourself dinner that's as fun to eat as it is to cook. It's a great pick for a gluten free table, delivering all the smoky, sweet-savory flavor of classic bulgogi without any guesswork about what's on your plate. Serve it alongside rice or extra lettuce cups and let everyone build their own bites at the table.
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Combine the Asian pear, coconut aminos, sesame oil, honey, grated ginger, minced garlic, and black pepper in a blender or food processor. Blend until smooth.
Place the thinly sliced beef in a large mixing bowl and pour the marinade over it. Toss well to coat every slice. Cover and refrigerate for at least 1 hour and up to 8 hours.
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