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In a large bowl, combine the grated pear, soy sauce, sesame oil, brown sugar, garlic, ginger, green onions, and black pepper to create the marinade.
Add the thinly sliced ribeye steak to the marinade and ensure each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Heat a grill or skillet over medium-high heat. Add the marinated beef and cook for about 3-5 minutes per side, until nicely browned and slightly charred.
In the last minute of cooking, add the sliced onions and julienned carrots, and stir-fry with the beef.