Ingredients
1/4
lb bean-thread noodles (also known as cellophane noodles)
1
tsp dried hot red pepper flakes
1/2
cup plus 1 tsp 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
Asian pear, cut into julienne strips
2
scallions (green parts only), thinly sliced
Directions
1.
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.
2.
Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions.
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