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- Combine beef and black bean sauce in a medium bowl, stirring to coat. Refrigerate for 10 mins.
- Place noodles in a bowl of hot water. Separate with a fork. Drain well; keep warm.
- Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins each batch, until well browned. Remove from skillet.
- Add onion and bok choy to wok; stir-fry for 1-2 mins. Return beef to wok with pepper and chili sauce. Reduce heat; stir-fry for 1-2 mins. Add noodles; stir-fry until heated through.