Beef and Marinade: To a medium bowl, add the steak, soy sauce, Chinese rice wine, cornstarch, toss, cover, and marinate for 15 minutes at room temperature. While the beef is marinating, move onto the next steps and keep multitasking.

Chow Mein Noodles: Cook the noodles according to package directions. When done, drain, rinse, and set aside.

Sauce: Meanwhile, whisk together all sauce ingredients. Set aside.

Stir Frying: Add a tablespoon of oil to a large skillet or wok, add the marinated steak to the pan and cook for about 4-5 minutes over medium-high heat, or until the beef is cooked through. Remove and set aside on a plate.

To the same skillet or wok (don't wipe it out), add the carrots, bok choy, bell pepper, garlic, ginger, and Thai peppers. Cook for about 4-5 minutes, or until the vegetables are crisp-tender. Stir and toss frequently to ensure even cooking. If desired, add additional oil as needed for proper cooking.

Combining It All: Add the cooked noodles, bean sprouts, green onions, sesame seeds, steak, toss very well to combine everything, and cook for about 2 more minutes.

Sauce: Slowly and evenly pour the sauce into the skillet and toss everything until the sauce completely coats all the ingredients, garnish with additional sesame seeds and/or green onions, and serve immediatley.

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that this dish is best when freshly made and served warm.