Start by thinly slicing the Boneless Chuck Roast (0.75 pound) against the grain.
Place the strips of meat in a bowl and season with Sesame Oil (to taste), Soy Sauce (2 tablespoon), Baking Soda (1/4 teaspoon) and mix together. Set aside at room temperature for 15-20 minutes.
Cut the Carrot (1) into thin strips.
Mince the Garlic (2 clove).
Thinly slice the Onion (1).
Add a dash of Sesame Oil (to taste) to the pan over high heat. Add in the beef strips a little bit at a time. Stir continuously for 6 minutes or until cooked. Remove and set aside.
Add a little bit more Sesame Oil (to taste) to the pan. Stir in the sliced carrots, sliced onion, Broccoli Florets (2 cup) and stir.
Once cooked, add the minced garlic, beef strips and Baby Corn (1 cup). Pour in some Teriyaki Sauce (4 tablespoon), Water (3 tablespoon) and the Hokkien Noodles (1.5 pound). Mix together until everything is well mixed.
Finally, turn off the heat and add in the Arugula and Spinach Mix (1 1/2 cup) and mix until wilted. Serve warm.