Hu Tieu Xao - Vietnamese Stir-Fried Flat Rice Noodles

Lightly salt and pepper the sliced beef and set aside.
Combine the SAUCE ingredients and set aside. In a separate bowl, mix together cornstarch and water for the cornstarch slurry and set aside.
Heat a wok or skillet over high heat. Add a tablespoon of oil and allow the oil to get hot.
Turn the heat down to medium. Add the flat rice noodles and give it a quick toss to allow the oil to coat the noodles.
Leave the noodles alone until it gets lightly browned on one side. Flip and brown the other side. Remove from the wok and set aside.
Turn the heat to high and heat another tablespoon of oil. Add the sliced beef in a single layer and leave it untouched until it browns. Flip the pieces over and brown the other side.
Turn the heat down to medium and add garlic. Stir fry until it becomes fragrant. Be careful not to let it burn.
Add the carrots and stir fry until it begins to soften.
Add the bok choy and stir fry until the leaves begin to wilt.
Add scallions, bean sprouts and the previously prepared sauce and toss until well combined.
Pour in chicken stock and water and allow it to come to a boil.
Give the cornstarch slurry a good mix then pour in a tablespoon at a time. Continue stirring the sauce to prevent lumps and allow it to return to a boil. Repeat until it reaches your desired consistency.
Return the previously fried flat rice noodles to the wok and gently toss to combine. Be careful not to break the delicate noodles. Serve Hu Tieu Xao immediately.