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Slice steak against the grain into thin slices. (Pro-tip: freeze your steak for 40-45 minutes to help with slicing).
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In a large bowl or ziplock bag, mix the steak with the grate Asian pear, ginger, garlic cloves, yellow onion, coconut aminos, rice vinegar, sesame oil, and kosher salt.
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Marinate for at least 2 hours to overnight.
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Preheat a large skillet over medium-high heat with about a teaspoon of cooking fat.
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Once the skillet is hot, shake off excess liquid from the steak and place it in the skillet in a single layer. You may have to cook in batches.
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Cook for 6-10 minutes depending on thickness of steak.
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Garnish with green onions and serve with cauliflower rice or anything else!