Marinate the beef: In a bowl, combine sliced beef with baking soda, light soy sauce, Shaoxing wine, sugar, cornstarch, and water. Mix well until absorbed. Drizzle with cooking oil and mix again. Let it marinate for at least 15 minutes.
Prepare the sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, sugar, white pepper, and water. Set aside.
Heat the wok: Heat cooking oil in a large wok over high heat until smoking. Add the marinated beef and stir-fry quickly for about 1-2 minutes until just browned on the outside. Remove beef from the wok and set aside.
Stir-fry aromatics: Add the remaining cooking oil to the wok. Add minced garlic, sliced onion, and chilies (if using). Stir-fry until fragrant, about 30 seconds.
Add noodles and sauce: Add the loosened ho fun noodles to the wok. Pour the prepared sauce over the noodles. Using two spatulas or tongs, quickly and gently toss the noodles to coat them evenly with the sauce without breaking them.
Add vegetables and beef: Add the bean sprouts and yellow chives to the wok. Return the cooked beef to the wok. Continue to toss and stir-fry for another 1-2 minutes until the noodles are well-coated and slightly charred, and the vegetables are tender-crisp.
Serve: Transfer the Dry-fried Beef Ho Fun to a serving platter immediately and serve hot.
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