Place the steak on a plate then put into the freezer for 10-15 minutes while you prepare the marinade. This will help make thinly slicing the steak much easier.
Prepare the marinade by combining the grated pear, grated onion, minced garlic, green onions, soy sauce, brown sugar, and toasted sesame oil together in a large zip lock bag.
Remove the steak from the freezer and slice thinly, about an 1/8 inch thick.
Transfer the sliced beef to the marinade in the zip lock bag and seal. Refrigerate overnight or for at least 5 hours.
Since this recipe cooks quickly, prepare the rice per package instructions. Cover and set aside to stay warm until needed.
Heat the vegetable oil and sesame oil in a grill pan over medium high heat.
Add the veggies and cook, stirring often, for 4-5 minutes, or until softened.
Remove to the plate and set aside with a tin foil tent.
Get the pan really HOT again over medium-high heat.
Gently shake excess marinade off of the steak pieces then place them in the HOT grill pan so none of the pieces are touching, cooking in batches, if needed.
Cook for 2-3 minutes per side then quickly remove to a plate covered by a tin foil tent.
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.
Add the beef and vegetables; toss to coat evenly.
Serve the beef and veggies with rice and topped with some spicy arugula and sliced chile. Serve immediately. Enjoy.