Prep the ingredients per the instructions above.

In a large pot, either soak or boil the wide rice noodles according to the package directions. While the noodles are soaking or boiling, make the sauce.

In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, and brown sugar. Set aside.

In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the sliced steak and cook just until the sides are all browned.

Add the garlic, ginger, and bok choy to the wok/skillet. Stir and cook just until the vegetables are slightly softened, about 1-2 minutes.

Drain the noodles and add to the wok/skillet, along with the sauce. Use tongs to toss the ingredients together and coat the noodles with the sauce.

Move the ingredients to one side of the pan. Add the beaten eggs to the empty side and cook until the eggs are scrambled. During this time, also use the tongs to lift the noodles, steak, and vegetables and move them around a bit so they don't stick to the pan.

Serve immediately with coconut water and fortune cookies.