Prepare the aromatics and beef

• Finely mince the garlic, slice the onion and chop the green onions.
• Peel the ginger and grate it.
• Slice the beef into thick pieces.

Marinate the beef

• In a large bowl, combine the beef with the cornstarch, baking soda, Shaoxing wine, dark soy sauce, soy sauce and white pepper.
• Mix well with your hands and let it marinate.

Make the sauce

• In a bowl, combine the beef broth, oyster sauce, dark soy sauce, soy sauce, sugar, chicken bouillon and white pepper.
• Mix well and set aside.

Cook the noodles

• Cook the noodles until al dente, then drain and rinse with cold water.
• Set aside.

Shallow-fry the beef

• Heat the oil in a wok, enough for a shallow fry.
• Add the marinated beef, spread it out evenly and leave it alone so it turns crispy and golden, flipping as needed.
• Once cooked through, strain the beef.

Sauté the aromatics

• Leave about 2 tbsp of oil in the wok and heat on high.
• Add the garlic, ginger and dried chilies and sauté to draw out the spice.

Char the onion

• Add the onion and leave it alone to lightly char and turn translucent.

Combine with sauce

• Add the cooked beef, noodles and sauce, and toss well.
• Push everything to the side to expose the sauce.

Thicken the sauce

• Pour in the cornstarch slurry and stir immediately until the sauce thickens.

Finish and serve

• Drizzle with sesame oil and add the green onions.
• Toss well and serve.