Active time: 30 min Start to finish: 30 min.

Makes 4 servngs.

INGREDIENTS

  • 1/4 lb bean-thread noodles (also known as cellophane noodles)
  • 4 garlic cloves, minced
  • 1/3 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon asian sesame oil
  • 1 teaspoon dried hot red pepper flakes
  • 1/2 cup plus 1 teaspoon rice vinegar (not seasoned)
  • 1 lb filet mignon, cut into 1/4-inch-thick
    julienne strips
    2 (14 1/2-oz) cans beef broth
  • 1/4 cup water
  • 1 asian pear, cut into julienne strips
  • 2 scallions (green parts only), thinly sliced

    DIRECTIONS

    Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain. Cut into 2-inch lengths.While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar. Add beef and marinate at room temperature, stirring occasionally, 15 minutes. Bring broth and water to a boil. Add beef and marinade and cook 2 minutes. Stir in noodles and cook until just tender, about 2 minutes.


    Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions.