Prepare the ingredients: cut rice cakes, dice mushrooms, and chop carrot, green onion, and onion into appropriate sizes.

Mix ground beef with soy sauce, sesame oil, minced garlic, and pear juice in a bowl. Add diced mushrooms and mix well.

Heat a pan over medium heat and stir-fry the marinated beef and mushrooms until partially cooked.

Add chopped vegetables (carrot, onion, green onion) to the pan and stir-fry until softened.

Pour beef stock into the pan and add rice cakes. Simmer until the rice cakes are tender and the broth is reduced.

Mix cornstarch with water to create a slurry. Add the slurry to the pan and stir quickly to thicken the sauce.