Bring a large pot of salted water to a boil and cook the soba noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

While the noodles are cooking, thinly slice the bell peppers, cut the broccoli into small florets, and trim the snap peas.

In a small bowl, mix the soy sauce, grated ginger, and minced garlic. Set aside.

Heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.

Add the beef strips to the pan and stir-fry until browned and cooked through, about 3-5 minutes. Remove the beef from the pan and set aside.

In the same pan, add the remaining tablespoon of sesame oil. Add the bell peppers, broccoli, and snap peas. Stir-fry the vegetables for about 5 minutes, or until they are tender-crisp.

Return the beef to the pan with the vegetables. Pour in the soy sauce mixture and toss everything together to coat evenly. Cook for an additional 2 minutes.

Add the cooked soba noodles to the pan and toss to combine everything. Continue to cook for another 2 minutes, ensuring the noodles are heated through and well mixed with the beef and vegetables.

Season with salt and black pepper to taste, then serve hot.