Heat up a cast iron pan to medium high heat. While the pan heats up, chop the steak in 1 1/2 inch cubes. Generously salt and pepper the steak cubes.
When the pan is hot, add 1 tsp neutral cooking oil (I used grapeseed oil). Add cubed steak and do not disturb until nicely browned on one side, about 2 minutes. Flip to the other side and finish cooking to your preference. (I think medium tastes best for this recipe.) Transfer to a plate and set aside.
Bring 3 cups of water to a roiling boil. Place both the dried noodles and the dried vegetable packets into the boiling water. (This is very important! Do not put dried noodles in tepid or lukewarm water!)
After partially cooking the noodles (about 2 minutes), reserve 1/2 cup starchy water in a cup and set aside. Drain the noodles and add back to the pot.
Add 1 packet of the Chapagetti soup base and 1/2 packet of the Neoguri soup base (you can add more if you like things spicy).
Keeping the heat on medium-low, add 1/2 cup reserved starchy water and mix noodles with tongs until the sauce is glossy and thick, about 1-2 minutes. Add water in 1-2 Tbsp increments if the noodles start looking too dry. Turn off heat and add beef. Mix some more. Drizzle oil packet from Chapagetti.
Transfer to serving bowls, dividing noodles and beef equally. Eat immediately.
*1 I used ribeye steak but any nicely marbled steak will do.