Slice the carrot into thin strips, trim and separate the shimeji mushrooms, and chop the komatsuna into bite-sized pieces.

Mince the garlic and ginger.

Mix the sliced beef with salt, pepper, and potato starch in a bowl.

Heat sesame oil in a frying pan over medium heat and add the steamed Chinese noodles. Cook until golden and crispy on both sides.

Transfer the crispy noodles to a serving plate.

In the same pan, heat salad oil over low heat and sauté the minced garlic and ginger until fragrant.

Add the beef to the pan and stir-fry over medium heat until the beef changes color.

Add the carrot and shimeji mushrooms to the pan and continue stir-frying.

Pour in the sauce ingredients (water, chicken stock powder, soy sauce, oyster sauce, and sugar) and bring to a boil.

Add the komatsuna and cook briefly until wilted. Adjust seasoning with salt and pepper.