Korean-Style BBQ Beef

• 1 ½ lb ribeye steak, or any other well-marbled, tender cut
• 1 onion
• 3 cloves garlic cloves
• ½ pear, peeled and roughly chopped (pear has a tenderizing enzyme in it, I have also subbed apple when I did not have a pear).
• 3 tablespoons brown sugar
• 1/2 tsp black pepper
• ⅓ cup soy sauce
• 1-2 tbsp sesame oil

Slice the partially frozen beef as thinly as possible. Put all of the ingredients, except for the beef into a food processor and blend well. Pour the marinade over the meat, mix and refrigerate for at least 30 minutes. Heat vegetable oil in a skillet and cook the beef in batches until caramelized, being careful not to crowd the pan. Serve with rice. You can also garnish with scallions and sesame seeds.