I prepared the meat as per this method (using store bought “beef stir fry strips”):

https://thewoksoflife.com/prepare-beef-for-stir-fry/

Then made a bok choy stir fried noodles. Something like:

• 4 nests medium egg noodles
• julienne a carrot
• cut up an onion & some garlic
• cut a capsicum in to thin strips
• cut up the bok choy, keep the thicker white pieces separately (throw them in a little earlier)
• prepare a sauce (Oyster sauce, Soy Sauce, XO, Hoisin Paste, Shaoxing Wine, Chinese Five Spice, Ground Ginger)

Boil some water for the noodles, taking them out a touch early as we’ll throw them in the stir fry. Cook the beef quickly over a hot wok, set aside. Cook the onions, add the carrots, capsicum and garlic, add the thicker bits of bok choy, add the sauce and some water as needed, then the noodles and the rest of the bok choy. Finally add the beef back to quickly warm it and serve.

I should have added more water near the end, the noodles were still absorbing water, but it had a great flavour and both L & G loved it. G in particular really remarked on how tender the meat was, and how I should do this to his meat in future (he really has a thing about texture, and things being a bit chewy).

All in all, quite the success.