Cut the beef into bite-sized pieces. (To create a tender cut, make sure to cut against the grain and slice it on an angle.) Transfer to a mixing bowl.

Add the soy sauce, shaoxing wine, white pepper, baking soda, cornstarch, and cooking oil. Gently massage it. Cover and marinate in the fridge for 5 to 10 minutes.

Cut the onion into thick slices. Separate the onions so that they are easy to stir fry.

Thinly slice the white parts of the green onions. Cut some green parts into long strips.

Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons.

In a small container, add ¼ cup (60ml) of water, along with the chicken bouillon powder, soy sauce, sugar, oyster sauce, dark soy sauce, Shaoxing wine, black pepper to taste, and cornstarch. Mix well.

Bring a pot of water to a boil. Add the noodles. Cook according to the package instructions. To keep the noodles from sticking together, drain the noodles and coat them with some neutral oil.

To a wok (or pan), add 1 tablespoon of oil. Heat it over high heat. Once it gets nice and hot, add the marinated beef in a single layer. Sear for 1 minute or until nicely browned on the bottom. Flip and cook the other side for 1 to 2 minutes or until the beef is cooked. Remove from the wok and set aside.

In the same wok, add 1 tablespoon of oil. Heat it over high heat. Once it’s heated, throw in the onions, spread them out, and let them sit for 1 to 2 minutes or until nice and charred. Optionally, add 3 or 4 dried chilies (or peperoncino). Give it a few stirs.

Add the white parts of the green onions, garlic, and ginger. Saute for 1 minute. Add in the beef and noodles. Stir-fry for 1 minute.

Give the sauce a quick stir and add it to the wok. Toss together for 2 minutes or until nicely coated. Turn the heat off. Add the rest of the green onions and sesame oil. Give it a final mix. Divide the noodles into serving plates. Enjoy!