8 oz flank steak or skirt steak, thinly sliced against the grain

8 oz fresh Hong Kong pan-fry noodles or other thin noodles

2 tablespoons Shaoxing wine or dry sherry (for marinade)

2 teaspoons cornstarch (for marinade)

1/4 teaspoon salt (for marinade)

1 cup low-sodium beef broth

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon Shaoxing wine or dry sherry (for sauce)

2 tablespoons cornstarch (for sauce)

1 teaspoon sugar

1/4 teaspoon Chinkiang vinegar

1/4 teaspoon white pepper

4 tablespoons peanut oil, divided

4 heads baby bok choy, quartered

4 cloves garlic, minced

1-inch piece ginger, minced

1/2 yellow onion, sliced

1/2 carrot, sliced into strips

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In a medium bowl, combine beef with marinade ingredients (Shaoxing wine, cornstarch, and salt). Toss to coat and set aside.
Mix all sauce ingredients in another bowl until fully combined.
Cook noodles according to package directions, drain, and let them dry in a colander.
Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Spread noodles into a patty and cook until golden on one side. Flip and cook the other side until golden. Transfer to a serving plate.
Add 1 tablespoon oil to the same pan. Spread beef in a single layer, cook undisturbed for 30 seconds, flip, cook the other side, stir briefly, then remove to a plate.
Add remaining oil to the pan. Stir-fry onion and carrot for a few seconds, then add ginger and garlic. Cook for 30 seconds until fragrant.
Add bok choy and stir-fry for 1 minute until slightly softened.
Stir the sauce again to dissolve cornstarch, then pour into the pan. Bring to a boil and cook until slightly thickened.
Return beef to the pan and stir to coat in the sauce.
Pour everything over crispy noodles and serve immediately.