Add sliced beef in a bowl and add soy sauce, oyster sauce, minced garlic, and ground pepper. Toss with chopsticks to combine and let chill in the fridge.

Heat a pot or wok with enough oil to deep fry the noodles. The oil should be hot enough that a small piece of noodle will sizzle and float to the top immediately.

Place a handful of the fresh egg noodles on a spider strainer. Form them into a small nest shape with your hands and place a smaller spider strainer on top.

Carefully lower the noodle nest into the hot oil and fry until it turns golden brown.

Remove the noodle nest, drain any excess oil, and place on paper towels.

Repeat the process with the remaining cooked egg noodles until you have the desired number of crispy noodles "bird's nests".

Cut all the vegetables and mix the ingredients for the stir-fry sauce together, starting by dissolving the cornstarch in water.

Make the gravy in a small pot by first dissolving the cornstarch in water, then adding the rest of the ingredients. Heat over medium and stir until the sauce thickens. Allow to cool and thicken further.

Heat ½ teaspoon vegetable oil in a large pan or wok and stir-fry the beef until browned, but still slightly pink. Remove and set aside.

Heat oil in a large pan or wok over high heat. Sauté garlic and onion for 1 min.

Add the mushrooms and sear to release moisture and brown them. Add the rest of the vegetables and stir-fry for 2-5 minutes until cooked but still crunchy.

Add the stir-fry sauce and quail eggs (if using). Toss to coat everything evenly.

Add the pre-cooked beef and toss to coat, stir-fry for about 1 minute.

Serve the stir-fry over the bird’s nests and drizzle gravy over the top. Enjoy!