Thinly slice the flank steak against the grain into bite-sized strips. In a medium bowl, combine the beef with soy sauce, cornstarch, and a splash of rice wine or vinegar. Allow the beef to marinate for 15 minutes at room temperature.

In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, brown sugar, and rice vinegar until smooth. Set this sauce aside.

Bring a large pot of salted water to a rolling boil. Once boiling, add the egg noodles and cook according to the package instructions, usually about 5-7 minutes until tender. Drain and rinse under cold water to prevent sticking.

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the marinated beef in a single layer and cook for about 2-3 minutes until browned. Transfer the cooked beef to a plate and set aside.

In the same skillet, add another splash of oil if needed and toss in your vegetables. Stir-fry for 2-3 minutes until they are tender but still crisp.

Return the cooked beef to the skillet with the vegetables and add the reserved sauce. Toss in the drained egg noodles and mix everything together, cooking for an additional 2-3 minutes.

Once combined, remove the skillet from heat and plate the Sizzling Spicy Sticky Beef Noodles. Garnish with chili sauce or sesame seeds and serve immediately.