Heat a tablespoon of oil in a hot skillet or wok. Season the beef lightly with salt and pepper, then sear it quickly until just browned. Remove and set aside—unless you want the smoke alarm to join the party.

In the same pan, toss in garlic and ginger. Sizzle for about 30 seconds until fragrant—don’t burn them or you’ll taste the pan instead of the dish.

Add vegetables and stir-fry until they’re crisp-tender. You want some bite—nobody likes soggy peppers at the dinner table.

Return the beef to the pan. Pour in the soy sauce, oyster sauce (if using), hoisin, and broth. Stir to combine and bring to a light simmer.

Stir in the cornstarch slurry to thicken the sauce. It should cling to the noodles and meat, not pool at the bottom. If it’s too thick, splash in a little more broth.

Add the cooked noodles and toss everything together. Drizzle with sesame oil and taste—adjust salt if needed. Garnish with spring onions and serve hot.