30-Minute Garlic Beef Noodles Stir-Fry

Toss the sliced steak with soy sauce, olive oil, garlic powder, and black pepper; let it marinate for 15–20 minutes.

Cook the spaghetti until just shy of al dente, reserve 1 cup of pasta water, then drain and set aside.

Whisk together all sauce ingredients except the cornstarch slurry.

Heat a portion of neutral oil in a large wok over medium‑high heat and stir‑fry the vegetables (red and yellow bell peppers, mushrooms, green onions, and yellow onion) until tender; remove and set aside.

Add more oil to the same pan and sear the marinated beef in batches, cooking 1–2 minutes per side; remove and set aside.

Reduce heat to medium, add a little oil, and sauté the minced garlic and grated ginger for 30–45 seconds.

Pour the prepared sauce into the pan, simmer for 3–5 minutes, then stir in the cornstarch slurry and continue cooking on medium‑low until the sauce thickens and becomes glossy.

Transfer the cooked vegetables from the strainer to the saucepan with the simmering sauce, mixing them in.

Add the cooked spaghetti, beef, and vegetables back to the pan; toss everything together for 2–3 minutes until well coated, adding reserved pasta water as needed to loosen the sauce.

Serve the dish in bowls and garnish with chopped green herbs.

Serve hot, garnished with extra green onions if desired.