Combine the following ingredients: broth, pear, soy sauce, chili powder, brown sugar, ginger, garlic, crushed red pepper, salt, cloves, and thinly-sliced beef into a zip lock bag. Marinate beef for a minimum of 2 hours or overnight.
Follow instructions on noodle package, however, we recommend using more broth in lieu of water for additional flavor boost. To prevent clumping of cooked noodles, add the sesame oil and work it into the noodles.
Traditionally served in a hot stone bowl; however a ceramic serving bowl will work just fine. The goal is to serve in a very hot dish, so you may want to pop your serving vessel in a low-temp oven (250° F.) and carefully remove prior to serving with hot pads.
Heat on high a large wok or skillet with thick walls for about 3 minutes, then add the vegetable oil to coat the sides, and heat for one additional minute until the pan and oil are very hot.
Carefully, with long tongs, remove the beef from the marinade and add to the sides of the pan and cook for 1 minute, then flip and cook the other side of the sliced beef for an additional 30 seconds and remove beef from pan to rest (we recommend working in batches as the beef cooks very quick). Discard the marinade.
Remove serving vessel from oven, with hot pads, and add cooked noodles, top with cooked beef, and garnish (optional with sliced scallions.