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Slice the beef thinly, then tap it a few times with the back of your knife to break down the fibres.
Add baking soda and cooking wine. Massage for about 1 minute until the beef becomes sticky.
Add white pepper, sugar, soy sauce, and corn starch. Mix well, then add a little oil to stop the beef slices from sticking together.
Mix all the sauce ingredients in a bowl and set aside.
Separate the fresh rice noodles by hand before cooking. If they are stuck together now, they won’t separate properly in the wok later.
Heat oil in a wok, add the beef, and stir-fry for about 1 minute. Remove and set aside.
Heat the wok until smoking, then add a little cold oil. Add the rice noodles. Toss the wok 2–3 times without stirring too much.
Add onion, bean sprouts, spring onion, and garlic chives. Stir-fry briefly, then add the beef back in.
Pour the sauce evenly over the noodles and toss until everything is evenly coated.
Done. Restaurant-style beef chow fun at home.