If using dried noodles, prepare according to instructions, rinse with cold water and set aside

In a small bowl, whisk garlic with teaspoon of oil and microwave 20 seconds. Add oyster sauce, soy sauce, dark soy sauce, sugar, pepper, and Sriracha.

In another bowl, combine beef, baking soda and 1?½ tablespoon of the sauce. Mix well and let marinade for 15-20 minutes.

In oiled wok or large skillet over high heat, add beef and cook for 1-2 minutes until seared but still a little pink. Transfer to a plate and set aside. Clean the wok or skillet.

In oiled wok or skillet over high heat, add onion and Chinese broccoli with a pinch of salt. Sauté for 1-2 minutes or until onion starts get to get charred at the ends and broccoli turns bright green.

Add another 1 tablespoon oil, followed by the rice noodles with half of the sauce. Gently toss the noodles until soft, 1-2 minutes.

Add the bean sprouts, dark green onion segments, and the remainder of the sauce. Mix well until everything is tender and cooked, about another 1-2 minutes.

Stir in beef and turn off heat. Let residual heat warm up the beef and season to taste. Garnish with green onion. Serve hot.

Rice noodles: You can use dried, refrigerated, or fresh rice noodles. Look for extra wide noodles - they can be labeled as chow fun, hor fun, hu tieu, pad thai, or banh pho. If using dried, boil them first in salted water until al dente and then rinse with cold water.

If the refrigerated noodles are too cold and stiff to peel apart, cover them with a wet paper towel and microwave in 20 second intervals until soft and loosened.