Prepare the Sauce
1. Whisk together the soy sauce, rice wine vinegar, sesame oil, beef broth, honey, and hoisin sauce. Set aside.
Prepare the Noodles
2. Prepare the udon or linguine according to package instructions, cooking just until al dente. Drain and set aside.
Cook the Beef
3. Pat the ribeye dry and season lightly with salt and pepper. Heat 1 tablespoon oil in a large skillet or wok over medium-high to high heat. Add the beef in a single layer, working in batches if necessary. Sear for approximately 1–2 minutes per side, just until browned. Remove from the pan and set aside.
Cook the Vegetables
4. Add another small amount of oil to the same pan if needed. Add the onion, red and green bell peppers, and carrots. Stir-fry for 3–4 minutes, keeping the vegetables slightly crisp.
5. Add the garlic and ginger and cook for another 30–60 seconds, stirring constantly until fragrant.
Combine
6. Return the beef to the pan and add the prepared noodles. Pour the stir-fry sauce over everything and toss well to combine. Bring to a gentle simmer.
Thicken the Sauce
7. Whisk together the cornstarch and cold water until smooth. Slowly add the slurry while tossing the noodles. Cook for 1–2 minutes, until the sauce thickens and coats the beef, vegetables, and noodles. Add only as much slurry as needed to reach your preferred consistency.
Finish & Serve
8. Remove from heat and fold in the sliced green onions. Serve immediately with additional green onions on top if desired.
