Step-by-Step Instructions

• Bring a large pot of water to a rolling boil over high heat. Add egg noodles and cook according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
• In a medium bowl, toss the sliced flank steak with cornstarch and allow it to rest for about 10 minutes.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated beef in batches and cook for about 3-4 minutes until browned.
• In the same skillet, add minced garlic and ginger, stirring quickly, then add julienned carrot and sliced bell pepper. Stir-fry for 3-4 minutes.
• In a small bowl, combine soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil. Whisk until the sugar dissolves.
• Return the cooked beef to the skillet with vegetables. Pour the sauce over and toss everything to coat evenly. Cook for an additional 2 minutes.
• Add drained egg noodles to the skillet, gently tossing to coat in the sauce. Cook for another 1-2 minutes until heated through.
• Transfer to a serving platter, garnish with chopped green onions, and serve hot.