Toppings include:Shredded carrots, sliced scallions (about 3),chopped cucumber (about ½ a medium cucumber)
Instructions
Place the steak in a plastic baggie and put in the freezer for about ½ hour until firm.
Whisk together the nectar, grated pear, jelly, soy sauce, vinegar, shallots, garlic, sesame oil, chili garlic sauce and ginger in a bowl.
Remove the steak from the freezer and slice into thin slices. Add the slices to the marinade and stir to coat the meat. Put the mixture into a large plastic bag and put in the refrigerator for 2-8 hours to marinate. Flip the bag a few times to make sure the dressing penetrates the meat.
Heat the 2 tablespoons of oil in a very hot skillet. Drain the meat and discard the marinade. Stir-fry the meat it the skillet until cooked and a little crispy on the outside. About 8-10 minutes.
You can serve this family style with the lettuce piled up and the toppings served in little bowls along side the platter of cooked meat OR you can create individual wraps by placing one lettuce leaf topped with a couple of piece of meat, some carrots, cucumber and green onions on platter for easy serving.