In a bowl, combine sherry or beef broth, black bean-garlic sauce, soy sauce, brown sugar, and cornstarch.

Set aside.

Heat 2 teaspoons of oil in a skillet over medium heat.

Cook minced ginger for 30 seconds.

Add frozen stir-fry vegetables and 1/4 cup of water to the skillet.

Cover and cook, stirring occasionally, until the vegetables are tender, about 3 minutes.

Combine the stir-fried vegetables with the cooked noodles in a bowl.

Set aside.

Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat.

Add thinly sliced sirloin beef steak and cook until browned.

Stir in the sauce mixture and cook until it thickens.

Return the noodle and vegetable mixture to the pan, along with the remaining 1/4 cup of water.

Cook and stir until evenly coated and warmed through.