Korean Beef Strips with Vermicelli

I need to stop spending and try to clean my pantry by using all the ingredients (not in the same time of course). So I am adding this recipe inspired by Korean Beef Stew with a twist of noodles and vegetables. It did taste like Korean Beef Stew with not much of the sauce.

 I believe I am going to make this again some time soon.

1 to 1 1/2 cup beef sirloin (or any tender part) cut into thin strips
3 - 4 tbsps. soy sauce
1 - 2 tbsps. sugar
2 tsps. red chili flakes in oil (adjust according to preferred heat)
lemon juice from 1/4 of a lemon
2 tbsps. garlic, minced
2 tbsps. ginger, cut into 1/2 inches long  match sticks
1/3 cup onion, sliced thinly
1 tbsp cooking oil (canola or vegetable)
1 cup snow peas, cleaned
1 cup carrots, cut into thin 1/2 inches long
175 - 200 grams vermicelli noodles, soaked
1 tbsps. sesame oil

Marinate beef in 3 tbsps. soy sauce, 1 tbsp. sugar, red chili flakes for atleast 1 hour.
Heat 1 tbsp. cooking oil in a wok and stir fry garlic, ginger. Add beef and saute until the beef' is browned. Add snow peas and carrots and onions. Stir fry for about 1 to 2 minutes or until the vegetables are slightly done but still crunchy. Add remaining soy sauce and sugar and adjust according to taste.
Drain vermicelli and add to the beef. Stir until all ingredients are throughtly mixed. Serve hot.

Serves about 4 persons.