Step 1

Whisk the sauce ingredients together in a small bowl or measuring cup until combined.

Step 2

Cook the noodles according to package instructions until they are al dente.  Drain and set aside until ready to use.  (I would also recommend tossing the noodles with a drizzle of oil if it will be a few minutes until you add them to the stir-fry, to prevent them from sticking together.)

Step 3

Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat.  Season the steak with a generous pinch of salt and pepper.  Then add the steak to the oil and sauté for 3-4 minutes, stirring only occasionally, until it is browned on all sides.  Transfer the cooked steak to a separate (clean) plate, and return the pan to the heat.

Step 4

Add the remaining 1 tablespoon oil to the pan along with the onion.  Sauté for 2 minutes, stirring occasionally.  Add the mushrooms, bell pepper and garlic, and sauté for 3-5 more minutes, or until the veggies reach your desired level of tenderness.

Step 5

Immediately add the cooked noodles, sauce, steak and Thai basil to the pan.  Give everything a good toss until everything is evenly coated with the sauce, and remove the pan from the heat.

Step 6

Serve immediately, garnished with any of your desired toppings.