In a medium-sized bowl, combine the beef, low-sodium beef broth, cornstarch, and salt. Toss to coat the beef evenly and set aside to marinate while preparing the other ingredients.

In a separate bowl, combine all the sauce ingredients—beef broth, soy sauce, oyster sauce, cornstarch, sugar, Chinkiang vinegar, and white pepper. Stir thoroughly to ensure the cornstarch is fully dissolved.

Prepare the noodles according to the package instructions. Drain and set them aside to dry.

In a large heavy-bottomed pan (nonstick or carbon steel), heat 2 tablespoons of peanut oil over medium-high heat. Arrange the noodles into a flat, round patty shape in the pan. Cook without flipping until the bottom turns golden and crispy. Carefully flip the noodles to fry the other side until golden. Add a little extra oil if needed. Once done, transfer the noodles to a large serving plate.

In the same pan, heat 1 tablespoon of peanut oil. Add the marinated beef, spreading it out in a single layer. Let it cook undisturbed for about 30 seconds until the bottom turns golden brown. Flip and cook until browned on the other side. Stir briefly and transfer the cooked beef to a plate, leaving any juices behind.

Add the remaining 1 tablespoon of peanut oil to the pan. Toss in the onion and carrot strips and stir quickly to mix. Add the minced ginger and garlic and stir for about 30 seconds until fragrant.

Add the baby bok choy to the pan and stir-fry for another minute until it starts to soften slightly.

Stir the sauce mixture one last time to ensure the cornstarch is fully dissolved. Pour the sauce into the pan and cook while stirring until the sauce begins to boil and thicken.

Return the cooked beef to the pan and stir to combine everything with the sauce and vegetables. Once the sauce reaches your desired consistency, remove from heat.

Pour the stir-fry mixture over the crispy noodles. Serve immediately as a main dish and enjoy!