In a large bowl, whisk together the Garlic, Oyster Sauce, Sweet/Black Soy Sauce, Low-Sodium Soy Sauce, 1 tablespoon (15 ml) of the Vegetable Oil, Vinegar, Sugar and Fish sauce. Mix in the Beef to marinate and set aside.
On your pressure cooker, select Sauté or Browning and fully heat the cooking pot.
Add the remaining 1 tablespoon (15 ml) Vegetable Oil and the Rice Noodles to the cooking pot. Sauté for 1 minute, just to coat the Noodles.
Push the Noodles aside, add the Eggs, and scramble until slightly firm. Mix the scrambled Eggs into the Noodles.
Add Beef with Sauce and combine with Eggs and Noodles.
Add water and deglaze the cooking pot, scraping up any browned bits from the bottom of the pot. Turn off the pressure cooker.
Place the Gai Lan stems on top.
Lock the lid and close the pressure valve. Cook for 1 minute on High Pressure. When the beep sounds, wait 5 minutes, then release the remaining pressure.
Remove the lid and add the Gai Lan leaves, stirring until wilted.