Beef Stir-Fry Noodles

Bring a large pot of salted water to boil and cook the noodles according to package directions until al dente. Drain and set aside. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, beef broth, and sesame oil until smooth. Set sauce aside. Slice the beef sirloin against the grain into thin strips, about 1/4 inch thick. Pat the beef dry and season lightly with salt and pepper.

Heat 2 tablespoons of oil in a large wok or skillet over high heat until smoking. Add the sliced beef in a single layer and let cook undisturbed for 1-2 minutes until browned on one side. Stir-fry for another 1-2 minutes until beef is cooked through but still tender. Remove beef to a plate. Add remaining oil to the pan, then add minced garlic and ginger, stir-frying for 30 seconds until fragrant. Add broccoli, bell pepper, and snap peas, stir-frying for 3-4 minutes until vegetables are crisp-tender.

Return the cooked beef to the wok with the vegetables. Add the cooked noodles and pour the prepared sauce over everything. Using tongs or a large spoon, toss everything together for 2-3 minutes until the noodles are heated through and evenly coated with sauce. The sauce should be glossy and coat the noodles well. Remove from heat and sprinkle with chopped green onions and red pepper flakes. Serve immediately in bowls while hot.