Place the beef in the freezer for at least 25 minutes and up to 1 hour (this will help you slice extra-thin pieces).
In a large resealable plastic bag, combine the soy sauce, sesame oil, brown sugar, ginger, garlic, pear, onion, and chili pepper.
Slice the beef very thinly (if it is not firm, pop it back in the freezer). Add it to the plastic bag and shake to combine. Refrigerate for at least 30 minutes and up to overnight. In the meantime, make the quick pickled carrots:
To Make the Pickled Carrots
In a medium bowl, whisk together the lime juice, soy sauce, and brown sugar. Stir in the ginger, then toss with the onion and chili pepper.
Using a vegetable peeler, peel the carrot, discarding the peel, then use the peeler to shave the carrot into thin ribbons. Toss the carrot with the soy mixture.
Let sit for at least 30 minutes. Fold the pear into the carrot mixture right before serving.
To Make the Tacos
Press Sear/Sauté on the multicooker, adjust the temperature to 420°F, and let
heat for 4 minutes. Add 1 tablespoon of the canola oil and heat for 1 minute.
Remove half the beef mixture from the plastic bag, letting any excess liquid drip back into the bag. Transfer the beef to the pot and arrange it in a single layer.
Add 1/4 teaspoon of the salt and cook, without stirring, for 3 minutes. Toss and continue cooking until the meat is just cooked through, 2 to 3 minutes more. Transfer the beef to a bowl. Repeat this step with the remaining 1 tablespoon canola oil, beef mixture, and 1/4 teaspoon salt. Press Cancel.
Toss the cooked beef with the sesame seeds (if using) and discard any liquid in the plastic bag.
Fill the tortillas with the beef, top with the pickled carrots, sprinkle with cilantro (if using), and serve with lime wedges.