Gently separate the pho noodles into strands. Toss the noodles with soy sauce so they stay flavorful and don’t break apart when stir-fried.

Slice the beef thinly against the grain. Marinate with a little fish sauce and MSG.

Remove any tough leaves from the Chinese broccoli, keep the stalks whole, wash thoroughly, and drain.

Heat a pan over medium-high heat, add a little oil, and sauté the garlic until fragrant. Add the beef and stir-fry just until it’s no longer pink, then transfer to a plate.

Blanch the Chinese broccoli briefly in boiling water, then rinse under cold water and drain. In the same pan, sauté more garlic until fragrant, add the Chinese broccoli, and stir-fry over high heat. Add a splash of oyster sauce, then return the beef to the pan. Stir well, taste, and adjust seasoning if needed. Turn off the heat.

In a separate nonstick pan, heat some oil over high heat. Add the pho noodles and stir-fry quickly. Sprinkle in a little seasoning powder, then add the beef and Chinese broccoli mixture. Gently toss everything together, being careful not to break the noodles. When the noodles are soft and slightly chewy, turn off the heat. Serve hot with chili sauce if desired.