Rice Noodles with Pear and Mild Gochujang Glazed Beef, Sautéed Shiitake and Sesame Spinach

Instructions

1. 1

   1. Place the rice noodles in a large bowl and cover with very hot water, not boiling, for 8 to 10 minutes until flexible. Drain, briefly rinse with cold water, and set aside with a few drops of vegetable oil to prevent sticking.

2. 2

   2. In a bowl, mix the grated pear, soy sauce, mild gochujang, rice vinegar, honey, water, half of the chopped garlic, half of the grated ginger, and black pepper. Add the sliced beef, toss well, and let marinate for 10 minutes.

3. 3

   3. Heat a large skillet or wok over medium-high heat. If using an electric surface, aim for about 400°F / 205°C at the cooking surface. Add 1 tablespoon vegetable oil and sauté the shiitake mushrooms for 3 to 4 minutes until golden. Remove and set aside.

4. 4

   4. In the same skillet, add the red onion and cook for 2 minutes. Add the remaining garlic and ginger and cook for 30 seconds more, stirring so they do not burn.

5. 5

   5. Increase to high heat. Add the remaining tablespoon of vegetable oil and add the beef with all of its marinade. Cook for 4 to 5 minutes, stirring, until the meat is cooked and the sauce becomes glossy and slightly thickened.

6. 6

   6. Return the shiitake mushrooms to the skillet, add the fresh spinach, and toss for 1 to 2 minutes until wilted. Stir in the toasted sesame oil.

7. 7

   7. Add the drained rice noodles to the skillet and toss for 1 to 2 minutes so they absorb some of the sauce. If needed, separate the noodles with tongs or two spoons so they are evenly coated.

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   8. Serve immediately and finish with toasted sesame seeds and sliced scallions on top.