Step 1

Mix the cornstarch, soy sauce and the Shaoxing wine. Then slice the beef steak into very thin slices. They shouldn't be thicker than 1/4 inch. (If you freeze the steaks for 30 minutes before slicing, they are easier to handle as the beef stays firm when you cut it.) Marinate the steaks while you are preparing other ingredients.

Step 2

Boil noodles according to package instruction, drain, rinse the noodles and set aside. (Dried egg noodles take approximately 3-4 minutes to cook.)

Step 3

While the noodles are boiling prepare the vegetables. Cut the carrots into matchsticks, slice the bok choy and cut the green parts of the green onions in 3 inch pieces, then slice the white parts thinly.

Step 4

Make the sauce by mixing together the oyster sauce, dark soy sauce, sugar, white pepper and sesame oil, set aside.

Step 5

Preheat 1 tbsp of oil in a wok or a very large pan.  Cook the beef strips on high heat until done for 5-7 minutes. Remove from the pan to a separate plate.

Step 6

To the same pan add another tablespoon of oil, then add the chopped white part of the onions, garlic, and ginger, stir fry for about 30 seconds over medium heat. Then add the carrots and bok choy stir fry for 3-5 minutes over medium-high heat until the vegetables are cooked but still firm to the bite.

Step 7

Bring the noodles to the pan together with the beef and green onions, toss to combine, then pour the sauce over it, stir until all ingredients are coated with the sauce and warmed through.Taste and add a pinch of salt if needed. Serve sprinkled with sesame seeds.