Place your flank steak in the freezer for about 20 minutes for easier slicing. Combine sliced beef with Shaoxing rice wine, salt, baking soda, cornstarch, and vegetable oil. Marinate for 10-15 minutes.

Heat vegetable oil in a wok or deep pan over medium-high heat until it reaches 350°F. Add rice vermicelli noodles and fry for about 30 seconds until puffed. Remove and drain on paper towels.

Sear the marinated beef in batches for 1-2 minutes on each side until browned and caramelized. Set aside and keep warm.

In the same wok, add more oil if needed, then stir-fry garlic and onion until translucent. Return the beef, sprinkle with black pepper, deglaze with Shaoxing rice wine, and add sugar and soy sauce until the sauce thickens.

Add green onion tops for freshness. Plate by creating a nest of crispy noodles and spooning the beef mixture on top.