Beef Pan Fried Noodles (Recipe)

INGREDIENTS

8 oz (225 g) flank steak (or skirt steak), thinly sliced against the grain
8 oz (225 g) fresh Hong Kong pan fry noodles (or other type of thin noodles)

Meat & Marinade
2 tablespoons Shaoxing wine (or dry sherry)
2 teaspoons cornstarch
1/4 teaspoon salt

Sauce
1 cup low-sodium beef stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine (or dry sherry)
2 tablespoons cornstarch
1 teaspoon sugar
1/4 teaspoon black vinegar
1/4 teaspoon white pepper

Stir-Fry:
4 tablespoons peanut oil, divided
4 heads baby bok choy, quartered
4 cloves garlic, minced
1 inch (2.5 cm) ginger, minced
1/2 yellow onion, sliced
1/2 carrot, sliced into strips