Cook noodles al dente according to box directions and reserve. Rinse with cool water and set noodles aside.

In a bowl evenly sprinkle the sesame oil, pepper, ginger and salt along the cubed steak.

Over medium-high heat, in a large raised-edge skillet sauté the steak until its cooked to medium in 1 tbs olive oil. Approximately 5-6 minutes depending on thickness.

In a separate bowl combine the onion, bell peppers, pineapple juice, garlic, soy sauce, vinegar honey and cornstarch slurry.

Pour the vegetable sauce mixture into the pan with the beef and cook for an additional 5-7 minutes until sauce has thickened and vegetables have softened.

Lower heat and add in noodles. Thoroughly sauce the noodles. Cook for another 2-3 minutes.

Garnish with green onions and sesame seeds. Serve warm.