Thinly slice the beef against the grain for maximum tenderness. Combine it with soy sauce, minced garlic, grated ginger, and a drizzle of sesame oil in a bowl. Allow the beef to marinate for at least 30 minutes. This tenderizes the meat while infusing it with savory flavors.

Cook the rice noodles according to the package directions. Once cooked, drain them and rinse under cold water to prevent sticking. Toss the noodles with sesame oil to keep them from clumping together. If you prep them ahead, cover them to avoid drying out.

Combine soy sauce, oyster sauce, and sugar in a small bowl. Stir thoroughly until the sugar dissolves. This sauce is the heart of the dish and will soak into every noodle for bold flavor.

Heat a bit of sesame oil in your wok or skillet over medium-high heat. Add the marinated beef and cook until it’s beautifully browned on both sides. Remove the beef from the wok and set it aside to be added later.

Add the garlic, ginger, and chilies into the wok, letting them release their aroma for about 30 seconds. Toss in the bell peppers and broccoli, stir-frying until they soften slightly but still retain some crunch.

Add the cooked noodles, beef, and sauce back to the wok. Gently toss everything so the sauce thoroughly coats the noodles and vegetables. Finish with Thai basil leaves, which will wilt slightly from the heat, releasing their fantastic aroma.

Transfer your noodles to plates or a serving dish. Garnish with extra Thai basil or a sprinkle of chili flakes if you love heat. Serve immediately and relish every savory, spicy, and aromatic bite.