Stir until the sugar has more or less dissolved. Add meat, tossing to coat. Marinate 30 minutes or up to overnight. 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.
Thin slices burn quickly.
Slight charring is desirable, but you still want the meat to be pliable. This dish is great for hot summer days. If you're lucky, you'll have a butcher who will slice this up for you. Otherwise, you might get a bunch of shaved pieces that fall through the grill. If you don't have a butcher who will slice your steaks, freeze them for about an hour and slice them as thinly as you can with a very sharp knife.