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Marinate the beef with cornstarch, baking soda, neutral oil, and soy sauce.
Make the sauce by combining dark soy sauce, fish sauce, oyster sauce, vinegar, sugar, chicken bouillon powder, and white pepper.
Heat oil in a wok and stir-fry the beef until browned around the edges.
Remove the beef and add the Gai lan stems to the wok. Let them char.
Add the garlic and stir-fry until fragrant.
Add the rice noodles and pour the sauce over them. Stir-fry aggressively.
Push the noodles to the side and crack the eggs into the empty space. Scramble the eggs.
Add the beef and Gai lan leaves back to the wok. Stir-fry for about a minute.
Finish with a drizzle of sesame oil.