In a bowl, combine the Shaoxing Cooking Wine (3 tablespoon), Soy Sauce (3 tablespoon), Dark Soy Sauce (1 tablespoon), Sesame Oil (1 teaspoon), Brown Sugar (1 tablespoon), and Ground White Pepper (3 dash).
Mix the Beef (0.5 pound) with 1 tablespoon of the prepared sauce and the Corn Starch (1 tablespoon) and marinade for 15 minutes at room temperature.
Pour Cooking Oil (1 tablespoon) over the Flat Rice Noodles (1 pound). Use your fingers or a pair of tongs to coat the noodles in the oil.
Heat 2 tablespoons of the Cooking Oil (2 tablespoon) in a wok over medium-high heat. Add the beef strips to the wok. Stir-fry the beef only until they are halfway cooked, then remove them from the wok.
Add the rest of the Cooking Oil (1 tablespoon) to the wok, followed by Garlic (2 clove) and Baby Bok Choy (4). Give the vegetables a quick stir, then add the Water (1 tablespoon) to help steam the bok choy.
Add the Onion (1) and stir fry until just before the onion softens.
Add the rice noodles to the wok. Give the sauce a quick stir, then pour the sauce over the noodles. Stir well to distribute the sauce evenly throughout the noodles.
Return the beef to the wok, then add the Bean Sprouts (1 1/2 cup) and Scallion (3 stalk). Mix to combine.
Transfer to serving dish.