Step 1

Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.

Step 2

Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.

Step 3

Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.

Step 4

Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.

Step 5

Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it’s OK if there’s a hint of pink inside), transfer to a big plate, and set aside.

Step 6

Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.

Step 7

Add the bok choy. Cook and stir for another minute, until the veggies start to soften.

Step 8

Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.

Step 9

Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)

Step 10

Serve immediately as a main dish.