Ingredients:
2 lbs very thinly sliced beef (ribeye, tenderloin or flank)
5 tablespoons soy sauce
3 tablespoons sugar
3 tablespoons pear juice (from a can of pears is fine & its optional)
3 tablespoons chopped green onions (optional)
3 tablespoons roasted sesame seeds (might like to crush a bit)
2 tablespoons sesame oil
1 tablespoon honey
1 tablespoon minced garlic
1 tablespoon ginger juice
1 teaspoon black pepper
1 thinly sliced onion (optional)

Directions:
When you buy your meat, get your butcher to slice your beef very thin. Some people like it so thin it can tear apart when you pick up the pieces. I prefer it to be a bit thicker than that. The thinner you get the meat the quicker the pieces cook and lower the heat needs to be so keep that in mind. If you are using short ribs, just butterfly out the meat chunks so they will cook more evenly and easily soak up the sauce.

Mix together all the other ingredients: soy sauce, sugar, pear juice, green onions, sesame seeds, sesame oil, honey, minced garlic, ginger juice, black pepper and onions. Then in a big bowl or any flat based container, layer the meat and the sauce. First place down one layer of meat, cover it completely with sauce... then meat, then sauce, etc. Pour in the rest of the sauce over the top if you have any left. You can massage the meat with the sauce until it thickens. Some people prefer to massage the meat and sauce to create a thicker sauce... I generally don't.

Then just lay down a layer of meat on a hot skillet. You can put in a touch of cooking oil but your shouldn't need much. You want your skillet hot when you put in the meat but on medium heat. You don't want to over cook the meat. Brown the meat all the way on one side (until the outer edges are just browned) and then turn the meat over to cook the other side. TURN THE MEAT OVER JUST ONCE! Continuously turning the meat will dullen the taste. Continue in this same fashion for all your meat pieces. Place on a dish, cook/warm any left over sauce and pour over the top of your plate of meat. Serve hot! Enjoy!