1. Prepare the marinade by finely chopping the coriander leaves, then add minced garlic and a pinch of salt and pepper to taste. Mix these ingredients together until well combined.

2. Cut the beef into thin strips, roughly 1/4 inch (6 mm) thick, and add them to the marinade. Let it sit in the refrigerator for at least 30 minutes to allow the flavors to infuse.

3. Cook the egg noodles according to the package instructions, typically by boiling them in water for 8-10 minutes or until al dente. Drain the noodles in a colander, rinse them with cold water to stop the cooking process, and cut them into shorter lengths if desired.

4. Slice the scallions and red bell pepper into thin strips, about 1/8 inch (3 mm) thick.

5. Heat a large pan over medium-high heat, approximately 400°F (200°C), and cook the beef strips with the marinade until they are browned, about 5 minutes. Remove the beef from the pan and quickly stir-fry the scallions and red bell pepper for about 2 minutes.

6. Return the beef to the pan, add the cooked noodles, and stir-fry everything together for another 2-3 minutes. If the mixture seems dry, add a splash of water to loosen it.

7. Finish the dish by topping it with fresh coriander leaves.