Start by whisking together the honey, soy sauce, grated ginger, and minced garlic in a bowl. This mixture is the magic behind the recipe’s sweet and savory flavor. It’ll tie everything together perfectly.

Place your thinly sliced beef in a bowl and pour a portion of the prepared sauce over it. Mix everything well to coat each slice, then set it aside to marinate for at least 30 minutes. This step ensures the beef is flavorful in every bite.

Boil the egg noodles according to the package instructions. Aim for a slightly firm texture (al dente) so they hold up well when stir-fried later. Drain them and set aside while you move on to the next steps.

Coat the marinated beef slices in a thin layer of cornstarch. The cornstarch helps create that irresistible crispy coating. Heat vegetable oil in a pan, and fry the beef in small batches until golden brown. Remove and set aside on a paper towel to keep them crisp.

Using the same wok or pan, heat a little oil and throw in the sliced bell pepper and julienned carrots. Once slightly softened, add the cooked noodles and remaining sauce. Toss well to combine, then gently mix in the fried beef. Finally, garnish with sesame seeds and sliced green onions for the finishing touch.