Begin by marinating the sliced beef. In a bowl, combine the soy sauce, oyster sauce, rice vinegar, sesame oil, and minced garlic. Add the beef and toss to coat. Let it marinate for at least 15 minutes while you prepare the other ingredients.

Cook the noodles according to package instructions, then drain and set aside. If using egg noodles, a quick rinse under cold water will prevent sticking.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Allow it to sear without moving it for about 2-3 minutes until browned.

Stir the beef and add the grated ginger. Cook for another 2 minutes until the beef is cooked through and fragrant.

Pour in the slurry mixture and stir until the sauce thickens and becomes sticky, about 1-2 minutes. If the sauce is too thick, add a splash of water to reach your desired consistency.

Add the cooked noodles to the skillet and toss everything together, ensuring the noodles are well coated in the sticky sauce.

Remove from heat and garnish with sliced spring onions and sesame seeds if desired. Serve immediately for the best texture.