Marinate thin slices of rib eye beef in minced garlic, grated onion, grated Asian pear, sugar, soy sauce, sesame oil, black pepper and a splash of rice vinegar. Sauté.
Sauté or boil each veggie separately. Toss with a drizzle of sesame oil and salt to taste.
Serve over red rice and/or quinoa with a sauce of gochujang, sesame oil and sesame seeds and water. Add a fried egg if desired, preferably sunny side up.