BBQ Beef Bowl with Brown Rice Noodles

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1 skirt steak

Sunny's Pear and Ginger Marinade, recipe follows

One 8-ounce box brown rice noodles 

Quick Pickled Asian Slaw, recipe follows

Miso Carrot Ginger Dressing, recipe follows

Chopped scallions, for garnish 

Black and white sesame seeds, for garnish 

Sunny's Pear and Ginger Marinade:

1 cup pear juice (should be opaque and pulpy, not clear)

1/2 cup soy sauce 

1/4 cup honey 

1 tablespoon freshly grated ginger 

1 teaspoon sesame oil 

4 cloves garlic, grated on a rasp 

Freshly ground black pepper 

Quick Pickled Asian Slaw:

1/2 small head green cabbage, thinly sliced

1/2 English cucumber, thinly sliced into half-moons 

2 large carrots, cut into thin strips (see Cook's Note)

1/2 cup rice wine vinegar 

1/2 cup white vinegar 

2 tablespoons sugar 

1 teaspoon salt 

Miso Carrot Ginger Dressing:

2 medium carrots, chopped

1-inch piece ginger, chopped 

1/4 cup rice vinegar 

2 tablespoons white miso paste 

2 tablespoons vegetable oil or avocado oil 

2 teaspoons honey 

2 teaspoons toasted sesame oil