Marinate the beef: Combine sliced beef with ginger, ¼ cup tamari, stevia, 1 tbsp vinegar, and ½ tbsp sesame oil. Massage and refrigerate for 30 mins.

Pre the noodles: Soak brown rice noodles in hot water for 8 mins until flexible but firm. Drain and rinse with cold water.

Sear the beef: Heat ½ tbsp sesame oil in a wok over high heat. Add beef in a single layer and sear for 1 min per side until browned but not cooked through. Remove to a plate.

Stir-fry veggies first batch of veggies: First batch: Add ½ tsp oil to the wok. Stir-fry onion and bell pepper for 2 mins until slightly charred. Remove.

Second batch: Add ½ tsp oil. Stir-fry zucchini and carrot for 3 mins until crisp-tender. Remove. Broccoli: Steam separately (or blanch for 1 min) to preserve bright green color.

Combine everything: Return all veggies to the wok. Add noodles, cooked beef, ¼ cup tamari, and 1 tbsp vinegar. Toss gently for 2 mins over medium heat until heated through and the sauce coats evenly.

Garnish and serve: Sprinkle it with sesame seeds and basil. Serve immediately.