Begin by soaking the sweet potato noodles in warm water for about 30 minutes. Drain and set aside.

In a large skillet, heat a tablespoon of oil over medium heat. Cook sliced beef for 5–7 minutes until browned and cooked through. Remove and keep warm.

In the same skillet, add another tablespoon of oil if needed. Stir-fry carrots, bell peppers, and spinach for 4–5 minutes until tender but vibrant.

Reintroduce the cooked protein and drained sweet potato noodles, gently toss everything together for 2–3 minutes.

Drizzle with soy sauce and sesame oil, stir-fry for an additional 5 minutes until well-coated and heated through.

Remove from heat, transfer to a serving platter, and garnish with chopped green onions before serving.