Preparation:

Pear Glaze (Yakisoba Sauce)

Combine cornstarch and enough water to make a slurry; set aside

In a saucepan, combine reserved pear juice, soy sauce, granulated garlic, white pepper, granulated onion, and red pepper flakes

Bring to a simmer over medium heat

Slowly add cornstarch slurry and stir to thicken (about 30 seconds)

Set aside

Caramelized Pears

In a saucepan over medium heat, add well-drained pears, soy sauce, and granulated garlic

Stir often, until pears are golden brown (about 5 minutes)

Set aside

Beef Flank Steak and Assembly

In a large skillet or wok, sauté beef over medium-high heat until browned and cooked through (3 to 4 minutes)

Slowly add onion and bell peppers and sauté until peppers soften (about 8 minutes)

Add granulated garlic and black pepper, stir well

Add broccoli florets and stems, sauté until softened

Lower heat to medium-low

Add spaghetti noodles, caramelized pears, and yakisoba sauce; stir to combine

Fold in shredded cabbage, carrots, kale and green onion; mix until all cabbage and kale have a slight wilt

Assembly

Divide evenly among 8 bowls or plates

Garnish with sliced green onion