Preparation:
Marinate the beef and mushrooms: Put the beef into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, and 2 teaspoons soy sauce. Keep in the fridge for at least 30 minutes. Heat up a skillet over medium-high heat. Add 2 teaspoons vegetable oil with the onion and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the shiitake mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Turn off the skillet and add the chives for 10 seconds. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6–7 minutes). Drain and heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil and add noodles, stirring frequently, until translucent and a bit sticky (about 4 minutes). Add 5 tablespoons soy sauce and 3 tablespoons sugar. Add the remaining sauce to the bowl with all other prepared ingredients.
