Ingredients
The following ingredients have 4 Servings
- 1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
- 4 large garlic cloves
- 1 cup peeled, chopped ripe Asian or Bosc pear
- 3/4 cup finely chopped onion
- 1 teaspoon finely chopped ginger
- 1 scallion, chopped
- 2 tablespoons soy sauce
- 1 tablespoon roasted sesame oil
- 1 tablespoon light brown sugar or honey
- 1/2 teaspoon black pepper
- 1/2 teaspoon sesame seeds, toasted
- Whole, fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves (optional)
- Any or all of the following: hot cooked short-grain rice; long green hot peppers, sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks, 1 to 2 inches long
- Korean Barbecue Sauce (Ssamjang, <a href="http://cooking.nytimes.com/recipes/1017445-spicy-sweet-korean-barbecue-sauce-ssamjang">see recipe</a>)
