Marinate the beef by placing it in a small bowl and mixing in the cornstarch, baking soda and Thai soybean sauce.

Set aside.

In a large bowl, separate the fresh rice noodles and toss them thoroughly with the sesame oil, 1 tablespoon (15 ml) of the cooking oil and the black soy sauce.

Heat a large skillet or wok over high heat for 1 minute to preheat.

Toss the noodles into the hot pan and cook for 1 to 2 minutes, folding constantly.

When the noodles are slightly crisp on the edges and fragrant, place them on a large platter.

Return the same pan to high heat and allow it to preheat for another minute.

Swirl in the remaining 3 tablespoons (45 ml) of cooking oil to coat the pan.

When you see wisps of white smoke, stir in the garlic, marinated beef and broccoli into the pan and stir-fry for about 1 minute, until the beef is evenly seared on the outside.

To build the sauce, stir in the yellow bean sauce, chicken stock–cornstarch mixture, fish sauce, oyster sauce and sugar and bring to a boil while constantly stirring.

When the sauce thickens, taste and adjust any of the seasonings if you’d like.

It should be thick enough to coat the noodles without soaking through.

If the sauce isn’t thick enough, you can add a little more cornstarch (mixed with enough stock to make a slurry), about 1 tablespoon (8 g) at a time.

Pour the sauce, beef and vegetables over the noodles and top with a pinch of white pepper.