Bean Thread Noodles with Beef and Asian Pear

• 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

1. Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain.
2. Cut into 2-inch lengths.
3. While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar.
4. Add beef and marinate at room temperature, stirring occasionally, 15 minutes.
5. Bring broth and water to a boil.
6. Add beef and marinade and cook 2 minutes.
7. Stir in noodles and cook until just tender, about 2 minutes.
8. Toss pear and scallions with remaining teaspoon vinegar.
9. Spoon noodles and broth into bowls and top with pear and scallions.

beanthread noodles, garlic, soy sauce, sugar, asian sesame oil, rice vinegar, filet mignon, beef broth, water, asian pear, scallions

Taken from www.epicurious.com/recipes/food/views/bean-thread-noodles-with-beef-and-asian-pear-102571 (may not work)