In a medium bowl, combine flank or skirt steak with Shaoxing wine, cornstarch, and a pinch of salt. Mix well and let marinate for about 20 minutes.

In a small bowl, mix together the low-sodium beef broth, soy sauce, oyster sauce, and Chinkiang vinegar until well combined.

Bring a large pot of water to a boil, and cook the Hong Kong pan-fry noodles according to the package instructions, usually around 2-3 minutes. Drain and rinse under cold water.

In a large non-stick skillet, heat 2 tablespoons of peanut oil over medium-high heat. Add the noodles and fry them without stirring for about 4-5 minutes until golden and crispy on one side. Flip and cook for an additional 3-4 minutes. Transfer to a plate.

In the same skillet, add the marinated beef and sear for about 3-4 minutes until browned and cooked through. Remove from the skillet and set aside.

Add the remaining oil to the skillet, toss in the sliced onion and carrot, and sauté for 2-3 minutes. Add garlic and ginger, sauté for another minute until fragrant.

Stir in the baby bok choy and cook for an additional 2-3 minutes until slightly wilted.

Pour the prepared sauce into the stir-fried vegetables and bring to a boil. Cook for about 2-3 minutes until the sauce thickens. Add the beef back to the pan, tossing to coat, and serve over the crispy noodles.