In a boiling pot of salted water cook the rice noodles according to the directions on the package. Drain well.
Heat the olive oil In a nonstick pan on medium heat; saute the garlic and ginger for 2 minutes; add the broth, soy sauce, and vinegar; stir together and simmer. Add in the snow peas, simmer for 2 - 3 minutes.
Dissolve 1 tbsp of cornstarch in 2 tbsp of water and slowly add it to the sauce until it thickens to a smooth consistency.
In a nonstick pan over medium-high heat, add in the vegetable oil.
Place beef in a large mixing bowl and toss with the remaining cornstarch until well coated.
When the oil is hot, add in the beef. Stir-fry until the beef is crispy and cooked through, 2 to 3 minutes. Season with salt and pepper and set on a paper towel lined plate to drain excess oil.
Toss the noodles in the sauce and serve with the crispy beef.
Garnish with scallions and sesame seeds.