Begin by preparing the noodles according to the package instructions, then drain and set aside.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.

Add the thinly sliced beef to the pan in a single layer, allowing it to sear without stirring for about 2 minutes until browned.

Stir the beef, then add the minced garlic and grated ginger. Sauté for another minute until fragrant.

Pour in the soy sauce, oyster sauce, rice vinegar, and sesame oil. Stir well to coat the beef evenly in the sauce.

Let the mixture simmer for about 3–4 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add the cornstarch slurry to the pan and stir quickly to combine. This will help create a sticky, glossy sauce that clings to the beef.

Once the sauce has thickened to your liking, add the cooked noodles to the skillet. Toss everything together gently to ensure the noodles are well-coated in the sauce.

Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!