Soak the dried pho noodles in hot water until softened (if using fresh pho noodles, skip this step). Drain well in a colander.

Thinly slice the beef and marinate with a little cooking oil, fish sauce, sugar or MSG, and black pepper for about 15 minutes.

Slice the carrots into thin rounds (not too thin). Cut the red onion and bell pepper into bite-sized squares. Cut the Chinese broccoli into bite-sized pieces.

Heat a little oil in a skillet over medium heat. Spread the pho noodles in a thin, even layer, pressing them down gently. Cook until the bottom is golden and crispy, then flip to crisp the other side. Both sides should be golden and crispy when done.

In another pan, heat a little oil and quickly stir-fry the beef. Remove the beef and set aside. Add the carrots and red onion to the pan and stir-fry for about 5 minutes, then add the bell pepper and Chinese broccoli. Add 1 tablespoon oyster sauce, seasoning powder, and sugar or MSG (if you don't use MSG, substitute with sugar) to taste. Add a little water. Mix 1 tablespoon cornstarch with water and slowly pour into the pan, stirring until the sauce thickens slightly.

Place the crispy pho noodles on a plate, pour the vegetables and sauce over the top, and sprinkle with a little black pepper before serving.