In a high speed blender, add the Asian pear, chopped onion, garlic, ginger, coconut aminos, 1½ teaspoons of Diamond Crystal kosher salt, and black pepper. Blitz until smooth.
Place the thinly sliced steak in a large bowl and pour in the marinade and sesame oil. Toss well to combine.
Cover the bowl and marinate in the refrigerator for at least 1 hour and up to 24 hours.
Heat a large skillet over medium high heat. When it’s hot, swirl in 1 tablespoon of the oil. Shake off the excess marinade and cook the marinated beef in a single layer in the hot pan. You’ll need to cook the meat in a few separate batches.
Cook the meat until lightly browned, about 2 minutes on each side depending on the thickness.
Transfer to a serving dish and repeat the process with the remaining beef. Sprinkle on the sesame seeds and sliced scallions before serving. Dig in!