Drunken Noodles

In a bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1 tbsp vegetable oil, and cornstarch. Mix well and set aside to marinate.

Prepare the vegetables: mince the garlic, chop the chili peppers, slice the onion and red bell pepper, and chop the Chinese broccoli, keeping the stems and leaves separate.

In a small bowl, prepare the sauce by whisking together 2 tbsp soy sauce, fish sauce, oyster sauce, and sugar. Set aside.

Heat olive oil in a large pan or wok over medium-high heat.

Add the marinated beef to the hot pan and cook until browned. Remove the beef from the pan and set aside.

In the same pan, add the sliced onion, red bell pepper, and Chinese broccoli stems. Sauté for 2-3 minutes until slightly softened.

Add the minced garlic and chopped chilis to the pan and cook for another minute until fragrant.

Add the cooked rice noodles to the pan, followed by the prepared sauce. Toss well to coat the noodles evenly.

Return the cooked beef to the pan along with the Chinese broccoli leaves.

Toss everything together until the beef is heated through and the broccoli leaves have wilted. Serve immediately.