Instructions

Step 1:
In a large bowl, toss the thinly sliced sirloin steak with cornstarch, salt, and black pepper until the steak is evenly coated.

Step 2:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated steak slices to the skillet and stir-fry for 2-3 minutes until browned and slightly crispy. Once cooked, remove the steak from the pan and set aside.

Step 3:
In the same skillet, add the remaining tablespoon of oil. Stir-fry the red bell pepper slices and broccoli florets for 3-4 minutes until they begin to soften but still retain some crispness.

Step 4:
Add the minced garlic and ginger to the vegetables, cooking for an additional minute until the aroma of the garlic and ginger becomes fragrant.

Step 5:
In a small bowl, whisk together the lime juice, dark soy sauce, and sugar until the sugar is fully dissolved. This will be the sticky sauce that coats the beef and noodles.

Step 6:
Return the cooked steak to the skillet with the vegetables. Pour the sauce mixture over the beef and vegetables, stirring to coat everything evenly. Add the finely chopped red chilies and spring onions, stirring well.

Step 7:
Toss the fresh egg noodles into the skillet and stir until they are coated with the sauce and heated through. Make sure all the noodles absorb the sticky sauce for maximum flavor.

Step 8:
Garnish the dish with extra chili flakes, chopped red chilies, and spring onions for added color and spice before serving.