Masala Beef and Egg Noodles with Stir-fried Vegetables

1.In a medium bowl, combine the thinly sliced beef with all the ingredients listed under 'For the Beef Marinade'. Mix thoroughly until the beef is evenly coated. Set aside to marinate for at least 10 minutes while preparing other components.

2.Cook the egg noodles according to package directions until al dente. Drain immediately, rinse briefly with cold water to stop cooking, and toss with 1 teaspoon of oil to prevent sticking. Set aside.

3.Prepare the stir-fry sauce by whisking together the soy sauce, oyster sauce (if using), sugar, and water/broth in a small bowl. Set the cornstarch slurry aside separately.

4.Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry quickly for 2-3 minutes until the beef is browned and cooked through. Remove the beef from the wok and set aside.

5.Add the remaining 1 tablespoon of oil to the hot wok. Add the sliced onions, bell pepper, broccoli, and carrots. Stir-fry vigorously for 3-4 minutes until the vegetables are tender-crisp.

6.Push the vegetables to one side of the wok. Add the minced garlic and ginger to the cleared space and sauté for 30 seconds until fragrant.

7.Return the cooked beef to the wok. Pour the prepared stir-fry sauce mixture over the beef and vegetables. Bring the sauce to a simmer.

8.Whisk the cornstarch slurry one more time and pour it slowly into the simmering sauce, stirring constantly until the sauce thickens to a glossy consistency (about 1 minute).

9.Add the cooked egg noodles to the wok. Toss everything together quickly and thoroughly for about 1 minute to ensure the noodles and beef are well coated with the masala sauce.

10.Season with freshly ground black pepper to taste. Garnish generously with fresh cilantro before serving immediately.