Cook noodles in salted water until “al dente”.
Heat 2 Tbsp sunflower oil in deep sauté pan on med-high heat. Add beef and cook until just done (browned through), season lightly with salt.
Once cooked, remove meat, and set aside. Add more sunflower oil (1 Tbsp) to sauté pan. Add bok choi, bean sprouts, and green onion and sauté for 2-3 min. Add oyster sauce, soy sauce, rice wine and rice vinegar until coated. Add sesame oil and mix.
Pour over noodles and serve.