Season the steak with salt and transfer it to a large mixing bowl. Whisk together the cornstarch and water and pour it over the steak. Toss to thoroughly coat the beef in the cornstarch-water slurry.

Heat 2 tablespoons of avocado oil in a large, heavy-bottomed pan over medium heat. Add the broccoli and sauté for 3-4 minutes. Add 2 tablespoons of water and continue to sauté until the broccoli is tender. You can add more water if you need to. Once the broccoli is tender, remove it from the pan and set aside.

Add the soy sauce, sweet chili sauce, Gochujang, brown sugar, pear, ginger, and sesame oil to a blender and blend until smooth. Set aside.

Heat 2 tablespoons of avocado oil over medium-high heat in the same pan you used to cook the broccoli. Add the beef and sauté until browned on all sides. Be careful not to crowd the pan. You can brown the beef in batches if need be.

Pour the sauce over the beef. Stir and continue to cook until the sauce has thickened and the beef is cooked through.

Stir in the broccoli and serve over white rice.