In a medium bowl, whisk together the soy sauce, mirin, agave nectar and sesame oil.

Over a bowl, grate the Asian pear on a microplane. Add the grated pear and juices to the soy sauce mixture. Stir in the garlic and green onions.

Add the beef slices to the soy sauce marinade, toss to coat, cover and refrigerate for at least 1 hour and up to 24 hours.

Remove the beef from the fridge about 20 minutes before cooking to bring to room temperature.

Heat a large cast iron skillet or grill pan over medium-high heat.

If using a cast iron skillet, add 1 teaspoon of canola oil and swirl to lightly coat the pan. Cook the beef in batches, shaking off any excess marinade before adding to the pan. Cook until the beef is charred and cooked through, 1 to 2 minutes per side. Transfer to a plate.

Repeat with the remaining canola oil and beef.

Divide the head of lettuce into separate leaves.

Divide the beef evenly amongst the lettuce leaves and top each with 2 teaspoons of the avocado sauce.

In a blender, combine the avocado, coconut milk, water, lime juice, chili garlic sauce and salt. Puree until smooth.