Mix the cornstarch, soy sauce, and Shaoxing wine. Slice the beef steak into very thin slices (freezing the steak for 30 minutes before slicing makes it easier). Marinate the beef while preparing other ingredients.

Boil the noodles according to package instructions. Drain, rinse, and set aside (dried egg noodles take about 3-4 minutes to cook).

Prepare the vegetables: cut the carrot into matchsticks, slice the bok choy, and cut the green parts of the green onions into 3-inch pieces, then slice the white parts thinly.

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

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

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

Add the noodles, beef, and green onions to the pan. Toss to combine, then pour the sauce over everything. Stir until all ingredients are coated with the sauce and warmed through. Taste and add salt if needed. Serve sprinkled with sesame seeds.