In large bowl, mix marinade ingredients. Add steak strips; stir to coat. Cover and refrigerate 1 hour to marinate.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook garlic and mushrooms in butter 2 to 3 minutes, stirring occasionally, until mushrooms are soft. Remove from heat, stir in onions.
Unroll pizza dough; cut into 4 rectangles. Spoon 2 tablespoons mushroom mixture onto center of each rectangle. Pull 4 corners of dough to center; twist firmly to seal. Allow side edges to remain open to vent. Place bundles on tray, cover and refrigerate until ready to top meat mixture.
Heat oven to 350°F. In 2-quart saucepan, heat 1 cup water to boiling. Add green beans; cover and cook over medium heat 3 to 4 minutes to blanch. Drain.
Drain steak, reserving marinade. In 10-inch skillet, heat reserved marinade to boiling over medium-high heat; cook about 2 minutes or until sauce is thickened. Remove from heat; stir in steak, green beans and sesame seed.
Divide mixture evenly among 4 ungreased 10-oz ramekins or custard cups.
Place a filled bundle on top of steak mixture in each ramekin, gently shaping to fit inside. In small bowl, beat egg and water with fork. Brush over tops of bundles.
Place ramekins on cookie sheet with sides. Bake 30 to 35 minutes or until dough is golden brown and mixture is bubbly.