Combine all the wet ingredients and brown sugar together and shake well to make the stir fry sauce.
Marinate thinly sliced beef with 2 tablespoons water and a pinch of baking soda. Let the beef tenderise with the baking soda and rinse it till the water runs clear, then marinate in 1 tbsp oyster sauce, 1 tbsp vegetable oil and 1 tbsp cornstarch. Let the meat sit for at least 20 minutes.
Mince garlic and grate ginger. Prepare vegetables ahead of time, slicing celery, carrots, and bok choi.
Prepare your thickener by mixing 2 tbsp water with 2 tbsp cornstarch. Fry the rice noodles till crispy.
Sear meat by adding 2 tbsp vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.
Add another tablespoon of oil and add the garlic, ginger and white part of the shallot. After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.
Add about 2/3 cup of stir fry sauce and simmer. Add in the seared meat and bring to the boil. Stir in the cornstarch slurry until the sauce is thick enough to coat a spoon. Add the green parts of your shallot and cook for another 15-20 seconds.