Marinate the beef with Shaoxing wine, cornstarch, and salt. Set aside for 15 minutes.

Prepare the sauce by whisking together beef broth, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, Chinkiang vinegar, and white pepper.

Cook the noodles in boiling water for 2-3 minutes. Drain and rinse under cold water.

Fry the drained noodles with peanut oil in a skillet until golden and crispy, about 3-4 minutes per side.

Stir-fry the marinated beef in the same skillet over high heat until browned, about 2-3 minutes. Remove and set aside.

Sauté the sliced onion and carrot until softened, then add garlic and ginger. Cook until fragrant.

Add bok choy and stir-fry until slightly wilted, about 2-3 minutes.

Combine the sauce with the vegetables in the skillet until bubbling, then return the beef and mix well.

Serve the beef and vegetables over the crispy noodles, with sauce evenly distributed.