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.
