Beef Chow Fun

Cook rice noodles according to package directions; drain and spread on a sheet pan to cool completely. Toss lightly with 1 tsp oil to prevent sticking.

Slice beef tenderloin thinly against the grain. Cut onion into large pieces, slice bell pepper into strips, mince garlic and ginger, and cut green onion into 2-inch lengths.

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sugar.

Heat 1.5 tbsp peanut oil in a wok or large skillet over high heat until smoking. Add beef in a single layer, sear without moving for 1 minute, then stir-fry until mostly cooked through, about 2–3 minutes. Transfer to a plate.

Add remaining 1.5 tbsp oil to the wok. Add onion and bell pepper; stir-fry for 2 minutes. Add garlic and ginger; cook 30 seconds until fragrant.

Add cooled noodles to the wok, breaking up any clumps. Stir-fry for 2 minutes, tossing constantly to heat through and allow edges to char lightly.

Return beef to the wok. Pour sauce over noodles and toss everything together for 1 minute until noodles are evenly coated and heated through.

Transfer to a serving platter. Scatter green onion and sesame seeds over the top. Serve immediately while hot.