Clean and cut the beef into thin slices.

Season it with shacha sauce, light soy sauce, dark soy sauce, oyster sauce, and cornstarch. Mix well.

Add a tablespoon of oil and let it marinate for 10 minutes or more.

Fill a bowl with water.

Mix shacha sauce, light soy sauce, dark soy sauce, and cornstarch in the bowl of water to create the sauce mixture. Stir until well combined.

Heat oil in a pan and fry the fresh wide rice noodles. Gently separate the noodles to cook them evenly since these tend to stick. Do not over-stir the noodles as these break easily. You can flip and shake them instead.

Add dark soy sauce and stir until well-coated. Set aside.

Clean and chop the Chinese broccoli.

Heat oil in the pan and sauté the Chinese broccoli until tender. Set aside.Do not overcook the vegetables to maintain their crisp texture.

In the same pan, cook the marinated beef slices until the color turns from pinkish flesh to brown. You can add a bit of oil to cook them.

Cook the beef slices while stirring continuously until it is mostly done. Don't cook it completely to avoid overcooking since these will be cooked more with the other ingredients in the next steps.

Once the beef slices are almost done, add the cooked Chinese broccoli to the pan with the beef.

Pour the sauce mixture and let it simmer until it thickens. Give the sauce a good mix before adding it to the pan since the cornstarch tends to separate and settle at the bottom. If the sauce does not thicken, you can add cornstarch slurry gradually until you get your desired thickness. Make thecornstarch slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of water.

Place the cooked rice noodles in a bowl and place the beef and Chinese broccoli sauce mix on top. Drizzle the rest of the sauce on top. Mix all the ingredients together while being careful not to break the noodles too much.