Preparation Steps

• In a medium bowl, combine the sliced flank steak with soy sauce, sesame oil, and cornstarch. Toss to coat and let marinate for at least 10 minutes.
• In a small bowl, whisk together all the ingredients for the sauce: beef broth, soy sauce, oyster sauce, rice vinegar, sugar, and cornstarch. Set aside.
• Cook the egg noodles according to package directions. Drain and set aside.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove beef from skillet and set aside.
• Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and grated ginger and stir-fry until fragrant, about 30 seconds.
• Add broccoli florets, sliced carrots, and bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
• Pour the prepared sauce into the skillet. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
• Return the cooked beef to the skillet. Add the cooked noodles and toss everything together to coat evenly with the sauce.
• Serve immediately, garnished with sliced scallions and toasted sesame seeds.