Step 1

Place the steak on a plate, then put it into the freezer for 10-15 minutes while you prepare the marinade. This will help make thinly slicing the steak much easier.

Step 2

Prepare the marinade by combining the grated pear, grated onion, minced garlic, green onions, soy sauce, brown sugar, and toasted sesame oil in a large zip-lock bag.

Step 3

Remove the steak from the freezer and slice it thinly, about ⅛ inch thick.

Step 4

Transfer the sliced beef to the marinade in the zip lock bag and seal. Refrigerate overnight or for at least 5 hours.

Step 5

Since this recipe cooks quickly, prepare the rice per the package instructions. Cover and set aside to stay warm until needed.

Step 6

Heat the vegetable oil and sesame oil in a grill pan over medium-high heat.

Step 7

Add the veggies and cook, stirring often, for 4-5 minutes, or until softened.

Step 8

Remove to the plate and set aside with a foil tent.

Step 9

Get the grill pan really HOT again over medium-high heat.

Step 10

Gently shake excess marinade off the steak pieces, then place them in the HOT grill pan so none of the pieces are touching, cooking in batches if needed.

Step 11

Cook for 2-3 minutes per side, then quickly remove to a plate covered with a foil tent.

Step 12

Add the remaining marinade plus 3-4 tablespoons of water to the pan and cook for at least a minute, stirring constantly. Add the beef and vegetables; toss to coat evenly.

Step 13

Add the beef and vegetables; toss to coat evenly.

Step 14

Serve the beef and veggies with rice, and top with some spicy arugula and sliced chile. Serve immediately. Enjoy.