In a mixing bowl, whisk together 3 tablespoons of oyster sauce, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of granulated sugar, a pinch of pepper, and 1 tablespoon of Sriracha if using. Mix until well combined.

Slice your beef into thin strips, then combine with 1 teaspoon of baking soda, 1 teaspoon of garlic powder, and half of the prepared sauce. Let marinate for 15-20 minutes.

Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Add the marinated beef and stir-fry for 1-2 minutes until seared. Remove beef and set aside.

In the same wok, add another tablespoon of oil if needed, then sauté 1 sliced onion and 2 cups of sliced Chinese broccoli for 1-2 minutes until onion is translucent.

Add 8 ounces of cooked rice noodles and half the remaining sauce. Stir gently for 1-2 minutes until noodles are heated through and coated with sauce.

Incorporate 1 cup of bean sprouts and the green parts of chopped green onions into the pan with the remaining sauce. Stir-fry for another minute.

Return the sautéed beef to the pan, tossing everything together for 1 minute. Season with additional soy sauce or pepper if needed.