Place eye of round strips in a bowl and marinate with ½ the garlic and 1 Tbsp. soy sauce for at least 5 minutes.
Cook the Shanghai noodles according to the package. Set aside in large bowl.
Mix the hoisin, oyster sauce and garlic chili sauce in a small bowl and set aside.
Add 3 Tbsp. of canola oil to large sauté pan and heat on high. When oil is hot, add the ginger and garlic. When garlic starts to colour on the outside then quickly add the beef. Cook until the beef starts to brown and is cooked through making sure to stir the meat as needed.
Add the carrots and cook for 1 minute. Add the broccoli, putting a lid on the pan to help steam the broccoli. After 1 minute, add 2 tsp. of water to help finish steaming the broccoli.
Add the celery and red pepper and sauté for an additional minute.
Now add the sauce and cook until it coats the vegetables and starts to caramelize slightly. Finish with green onions and chopped cilantro. Place Shanghai noodles in a large bowl and place the broccoli beef mixture over the top.