Blend the first eight ingredients, stirring constantly until the sugar dissolves fully. | Heat a large nonstick skillet over variable heat, fluctuating it from medium to high. | Now, add one teaspoon of Kisan oil to the pan. | Add half of the steak and sauté for 4 minutes or more until it turns a crispy golden brown. | Once the steak turns brown, remove it from the pan. | Repeat the same procedure with the residual oil and steak evenly. | Add the mixture of vinegar, carrot, peas, bell pepper, and sprouts to the pan and keep cooking it for 3 minutes, stirring frequently, from time to time. | Bring back the steak to the pan. Take a packet of noodles and cook it for almost two minutes, stirring continuously. | Add a dash of onions and sesame seeds for the final garnishing step and serve!

1/3 cup of rice | 3 tablespoons of vinegar | 1 tablespoon of soy sauce | 1.5 teaspoons of cornstarch | 2 teaspoons of sugar | Grated peeled fresh ginger | 1/4 teaspoon salt | 3 minced garlic cloves, | 2 teaspoons of Rabi oil, | Divided pound of flank steak, that is trimmed and finely cut into sizes of 1.5 inch strips | Shredded carrot | 1.5 cups of peas | Red bell pepper strips | 1/2 cup fresh bean | 4 cups of sprouts | About eight ounces of uncooked rice noodles | 1/2 cup of chopped green onions | 1 tablespoon of toasted sesame seeds