Bring a large pot of water to a boil, and cook noodles according to package directions for an al dente texture. (see notes below)

While the noodles are cooking, prepare the sesame sauce. Combine the soy sauce, honey, sesame oil, rice vinegar, sriracha, and garlic in a small measuring cup or bowl. Stir until the mixture is smooth.

When the noodles are tender, drain them and return them to the pot. Drizzle the sauce over the noodles and toss to coat. Cover the noodles and keep warm. Be careful not to let them harden.

Heat one tablespoon of olive oil over medium-high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to achieve a good color. Stir steak and cook 2-3 minutes more; remove from skillet and set aside.

Heat the remaining tablespoon of olive oil and add the sliced bell pepper and onion. Let cook for 5-7 minutes or until tender.

Add cooked steak, peppers, and onion to the noodle mixture.
Toss the mixture so that everything is evenly coated with sauce.