Marinate the beef. Combine the beef with soy sauce, sugar or honey, cornstarch, black pepper, and oil. Let marinate for 15–30 minutes.
Cook the pasta. Boil the macaroni in salted water for about 1 minute less than the package instructions. Reserve ½ cup of pasta water, drain, and toss the pasta with 1 teaspoon of oil.
Prepare the sauce. Mix the oyster sauce, soy sauce or Maggi seasoning, sugar, black pepper, and 60 ml of reserved pasta water in a small bowl.
Sear the beef. Heat a wok over high heat and add 1 tablespoon of oil. Sear the beef in batches for about 1–2 minutes per batch until browned and mostly cooked. Transfer to a plate.
Stir-fry the vegetables. Add the remaining 2 tablespoons of oil. Cook the onion and carrot for 2 minutes. Add the garlic and cook for 30 seconds, then add the bell pepper and cook for 1 minute. Add the tomato wedges and cook for another 1–2 minutes.
Fry the tomato paste. Push the vegetables to one side of the wok. Add the tomato paste and fry for 30 seconds until it darkens slightly and becomes fragrant.
Combine the pasta and sauce. Add the cooked macaroni and sauce mixture. Toss for 1–2 minutes until the sauce coats the pasta and the liquid is mostly absorbed.
Finish the dish. Return the beef and its juices to the wok. Toss for 30 seconds to heat through. Taste and adjust the seasoning if needed.
Garnish and serve. Top with sliced scallions and fresh cilantro. Serve immediately.
