Szechuan-Style Spicy Beef Noodles

Slice the beef sirloin thinly against the grain. In a bowl, marinate the beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of black pepper. Let it sit for at least 10 minutes.

Mince the garlic and ginger. Slice the red bell pepper into thin strips. Chop the green onions, separating the white and green parts.

Cook the fresh egg noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking, then set aside.

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of chili garlic sauce, and 2 tablespoons of water or broth to create the stir-fry sauce.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced ginger, garlic, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.

Add the red bell pepper strips and stir-fry for 2-3 minutes until slightly tender-crisp.

Return the cooked beef to the wok along with the drained noodles. Pour the prepared stir-fry sauce over everything.

Toss well to combine all ingredients and coat the noodles and beef evenly with the sauce. Cook for another 1-2 minutes until heated through and the sauce thickens slightly.

Garnish with the green parts of the green onions before serving immediately.