Toss the fresh pho noodles with 2 teaspoons soy sauce and 1/2 teaspoon MSG. Slice the beef thinly and marinate with 1 teaspoon soy sauce, 1/2 teaspoon MSG, 1/2 teaspoon sugar, 1 teaspoon minced garlic, and 1 teaspoon oyster sauce. Let it sit for 30 minutes to absorb the flavors.

Cut the carrot and purple cabbage into small pieces and briefly blanch in boiling water. Cut the Chinese broccoli into 1 1/2-inch (3-4 cm) pieces and blanch as well. Slice the onion thinly.

Heat a pan over high heat and add 1 tablespoon cooking oil. When the oil is hot, add 1 tablespoon minced garlic and sauté until fragrant. Add the beef and stir-fry quickly over high heat, then transfer to a plate.

In another pan, add 1 teaspoon cooking oil and stir-fry the vegetables.

Once the vegetables are cooked, add the previously stir-fried beef and season with 1 teaspoon seasoning powder and 1/2 teaspoon MSG. Mix well, then add the pho noodles and stir-fry everything together.

Gently stir-fry to avoid breaking the noodles. Adjust the seasoning to taste, then turn off the heat. Add chopped green onions and sprinkle with black pepper for extra flavor.

Serve the Stir-Fried Beef Pho Noodles on a plate. Enjoy with soy sauce and sliced chili for dipping. The dish is flavorful and delicious!