Place the beef hip in the freezer for 90 minutes.
Put the ginger, lemongrass, garlic cloves, finely grated pear and the chilli in a shallow bowl and mix together. Add the rice vinegar, rice wine, light soy sauce, brown sugar and the juice of the lime and mix everything together.
Slice the lightly frozen meat thinly and add to the marinade in the shallow bowl and knead through. Cover and cool for 3 to 4 hours or leave to infuse in the fridge overnight.
Lightly dry the marinated meat before frying. Preheat the coated pan without oil on high heat and fry the meat in it for about 1 minute from each side briefly. Just place as many pieces of meat in the pan as they fit next to each other and repeat the process more often.