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Cut the beef into bite size pieces and generously sprinkle with salt and pepper. At this point, start boiling 4 cups of water in a medium size pot.
Heat a pan with a tablespoon of olive oil or other cooking oil. Add the meat, and cook until the bottoms are nicely seared. Turn them over, and add the optional garlic. Cook/brown all sides to the slightly less than desired doneness.
When water boils, add the noodles and the vegetable mix from the packets and continue boiling for about 3 minutes. The noodles should be al dente at this point because they will be cooked again.
Transfer the noodles with a strainer to the pan with the steak, reserving the water. Pour a cup of the reserved water over the noodles. Turn the heat to medium. Add the entire packet of the Chapagetti sauce and ⅗ of the Neoguri sauce (or to taste).
Stir everything well until the sauce is evenly distributed and slightly thickens, about a minute. Add more reserved water if needed. Turn the heat off.
Stir in the oil from Chapagetti. Serve with pickled radish or kimchi.