Mix together all the ingredients for the sauce.

Divide the sauce into two equal portions.

In a pan, heat the sesame seed oil then spread the beef in the hot oil. Cook until the underside is browned then stir and cook over high heat until most of the pinkness is gone.

Pour in one portion of the sauce and sprinkle in a teaspoon of sugar.

Cook, stirring often, until the meat has soaked up the liquid.

Set the beef aside and keep warm.

In a wok or large frying pan, heat the two tablespoons of cooking oil and spread the broccoli florets, carrot slices and shiitake on the bottom of the pan.

Sprinkle in salt and pepper.

Stir fry for a minute or two depending on the size of the broccoli florets.

Scoop out the vegetables and set aside. Keep warm.

In the same wok or frying pan where you stir fried the vegetables, heat another two tablespoons of oil.

Saute the garlic and ginger just until aromatic.

Add the noodles and toss until every strand is coated with oil.

Pour the remaining sauce over the noodles and toss to distribute evenly.

Add the stir fried vegetables and mushrooms, and toss well.

Finally, add the beef to the noodles and vegetables. Continue stir frying just until everything is heated through.

Taste, adjust the seasonings if needed, and serve immediately.