Prepare ingredients

1. In a mixing bowl, mix together all ingredients for the beef marinade. Add thinly sliced beef and stir to combine. Set aside to marinade while you prepare the other ingredients.
2. In another bowl, mix together all ingredients for the sauce and set aside.
3. Thinly slice onion and julienne carrot.

Cook

1. Heat up 1/2 tsp cooking oil a nonstick skillet over medium heat. Add onion and sauté until translucent, about 2 minutes. Transfer to a large mixing bowl.
2. Add carrots and a pinch of salt to the nonstick skillet and cook over medium heat for about 2 minutes. Add a splash of water if it starts to brown too much. Then transfer to the large mixing bowl.
3. Heat up another 1/2 tsp of cooking oil in the same nonstick skillet. Add marinated beef and stirfry until cooked, then transfer to the large mixing bowl.
4. Bring a large pot of water to a boil. Blanch spinach for 5 seconds then quickly remove it from heat and cool it under cold running water. Squeeze out excess water and transfer to the large mixing bowl.
5. Blanch bean sprouts in the same pot of water for 30 seconds then drain and transfer to the large mixing bowl. Add 1/4 tsp salt and 1 clove minced garlic and mix well.
6. Cook noodles according to package instructions. Drain and rinse under cold running water, drain again, then transfer to the nonstick skillet. Add the prepared sauce and stir until combined. Cook over medium heat for 2-3 minutes until the noodles are hot.
7. Transfer noodles to the large mixing bowl and toss everything together until combined. Serve immediately. Enjoy!