Bulgogi

INGREDIENTS Yield: 4 servings 1pound well-marbled, boneless sirloin, tenderloin or skirt steak 4large garlic cloves 1cup peeled, chopped ripe Asian or Bosc pear ¾cup finely chopped onion 1teaspoon finely chopped ginger 1scallion, chopped 2tablespoons soy sauce 1tablespoon roasted sesame oil 1tablespoon light brown sugar or honey ½teaspoon black pepper ½teaspoon sesame seeds, toasted TO SERVE 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, see recipe)