I adapted this recipe from the Bulgogi in Clare Ferguson's Street Food. This version is a bit simpler and less expensive. You can also prepare this in a hot broiler if it's raining or you're not up for grilling. It's a nice party food because guests assemble their own wraps, so it goes straight from the grill to the table. Serves 4.

3 large round or sirloin steaks, about 2 pounds total, thinly sliced
1/2 cup soy sauce
1/4 cup sugar
4 cloves of garlic, crushed
4 green onions, minced
1 inch or so of fresh ginger, peeled and grated or finely minced
2 Tbsp. sesame oil
2 Tbsp. sesame seeds
iceberg lettuce, separated into leaves and kept chilled until serving
2 Asian pears, thinly sliced

Heat a nonstick pan at medium-low for about 30 seconds. Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes. Set aside.

Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds. Stir until the sugar has more or less dissolved.

Add meat, tossing to coat. Marinate 30 minutes or up to overnight.

Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred. You want that nice glossy brown look, not the sweaty grayish look.

Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.