Begin by cooking the rice noodles as per the package instructions. Drain and rinse them under cold water to keep them from sticking together. Set these aside to let them cool.

In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, brown sugar, cornstarch mixed with water, and sesame oil. Set it aside.

Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Once shimmering, add the beef.

Add the sliced flank steak in a single layer to the hot skillet. Sear for about 2-3 minutes until browned. Remove from skillet and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Once heated, add the bell pepper, broccoli florets, snap peas, garlic, and ginger. Stir-fry for 3-4 minutes until tender-crisp.

Once the veggies are ready, add the cooked beef back to the skillet along with the cooked rice noodles.

Drizzle the prepared sticky sauce over the beef and noodles. Gently toss everything together and cook for an additional 2-3 minutes until the sauce thickens.

Remove from heat and stir in the sliced green onions. Serve warm.

Optional: Garnish with sesame seeds for an additional crunch.