In a bowl, combine the thinly sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss until evenly coated and let it marinate for 10–15 minutes. This not only tenderizes the meat but also helps it develop a beautiful sear.

Cook the noodles according to the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, water, and cornstarch. This sauce will thicken as it cooks to create that glossy, sticky finish.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and sear for 2–3 minutes until browned. Avoid overcrowding the pan. Remove and set aside.

In the same skillet, add the remaining tablespoon of oil. Toss in the broccoli, bell pepper, and carrot. Stir fry for 3–4 minutes until they begin to soften but still have a slight crunch. Add the garlic and ginger, cooking for an additional minute until fragrant.

Return the cooked beef to the skillet. Pour the sauce over the stir fry and stir well. Cook for 2–3 minutes, allowing the sauce to bubble and thicken, coating all the ingredients beautifully.

Add the cooked noodles to the pan and toss everything together until the noodles are fully coated and heated through.

Serve hot, garnished with sesame seeds and chopped green onions for a touch of freshness and crunch.