Step 1

In a large bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and 1 teaspoon of sugar until well combined. Add the meat and toss to coat evenly. Cover the bowl and refrigerate for 30 minutes.

Step 2

Heat the remaining tablespoon of sesame oil in a 12-inch cast-iron skillet over medium-high heat. Add the noodles, 2 tablespoons of soy sauce, and water. Cook, stirring occasionally and adding more water if needed to prevent sticking, until the liquid is absorbed and the noodles are tender, about 5 minutes. Transfer the noodles to a bowl and set aside.

Step 3

Add the remaining teaspoon of sesame oil to the skillet along with the garlic and ginger. Cook over medium-high heat, stirring, for about 30 seconds.

Step 4

Add the marinated meat to the skillet, discarding any leftover marinade. Cook, stirring occasionally, until the meat is browned and just cooked through, about 3 minutes.

Step 5

Pour in the broth, oyster sauce, remaining tablespoon of soy sauce, and remaining 2 teaspoons of sugar. Bring to a boil, then add the cornstarch mixture. Cook, stirring, until the sauce thickens, about 2 minutes.

Step 6

Serve immediately.