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Thinly slice the beef against the grain. Place in a bowl, add baking soda, cover with cold water and mix. Set aside for 20 minutes to tenderise.
Meanwhile, thinly slice the banana shallot and mince the garlic. Chop the ends off the spring onions and chop into three parts, separating whites from greens. Chop the ends off the choy sum and chop into three pieces, separating stems from leaves.
Rinse the beef thoroughly under cold water to remove baking soda and drain well.
Combine all marinade ingredients in a bowl. Add the beef, mix well and set aside for at least 15 minutes.
Heat a wok on high until lightly smoking, add vegetable oil, swirl to coat, then pour most of it out to season the wok.
Add the marinated beef, stir-fry quickly on medium-high heat (about 2-3 minutes). Remove the beef and set aside.
Add lard, fry the garlic, shallot, spring onion whites and choy sum stems for about 30 seconds until fragrant, add a touch more oil if needed.
Return the beef to the wok, add the ho fun and pour over all of the sauce mix. Toss gently but quickly so the noodles don't break, allowing them to sear slightly against the wok for wok hei.
Add the choy sum, spring onion greens and beansprouts. Stir-fry briefly so the vegetables keep their bite and serve immediately Mama Yu Chilli Oil.