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1
Using a sharp knife, cut the beef across the grain into thin slices, then cut the slices into matchsticks.
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2
In a bowl, whisk together the sesame oil, soy sauce, 1/4 cup peanut oil, and ginger.
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3
Add the beef and stir to coat evenly.
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4
Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 3 hours.
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5
Bring a large pot of water to a rapid boil.
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6
Add 2 tbsp salt and the noodles to the boiling water, stir well and cook, stirring occasionally, until just tender, 5-7 minutes; drain the noodles.
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7
Meanwhile, in a wok or large fry pan, heat 1 tbsp peanut oil over med-high heat.
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8
Add the garlic and green onions and stir fry until lightly colored, about 1 minute.
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9
Increase heat to high, add the beef and its marinade, and stir fry until lightly browned, about 8 minutes.
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10
Add the cabbage and 1 1/2 cups of the broth and toss to combine.
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11
Cover, decrease heat to med-high and cook until the cabbage wilts, about 4 minutes.
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12
In a small bowl, whisk the cornstarch into the remaining 1/2 cup broth.
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13
Add the cornstarch mixture to the pan, and stir and toss to incorporate.
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14
Add the snow peas, stir and toss to combine, cover, and cook until just tender, about 2 minutes.
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15
Take care not to overcook; the snow peas and cabbage should remain crisp.
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16
Add the noodles to the pan and stir and toss until well combined.
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17
Garnish with the toasted sesame seeds, and serve.
