*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.
1. Trim fat from beef; discard. Cut beef lengthwise in half, then crosswise into 1/8-inch-thick slices. Combine soy sauce, sherry, ginger, garlic, sugar, five-spice powder and red pepper flakes in medium bowl. Add beef and toss to coat; set aside.
2. Separate bok choy leaves from stems; rinse and pat dry. Stack leaves and cut crosswise into 1-inch slices. Cut stems diagonally into 1/2-inch slices. Keep leaves and stems separate.
3. Drain beef, reserving marinade. Stir reserved marinade into cornstarch in small bowl; stir until smooth. Set aside.
4. Heat wok over medium-high heat 1 minute or until hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half of beef; stir-fry 2 minutes or until beef is barely pink in center. Remove beef from wok; set aside. Repeat with remaining beef.
5. Add remaining 1 tablespoon oil and heat 30 seconds. Add bok choy stems; stir-fry 3 minutes. Add bok choy leaves; stir-fry 2 minutes.
6. Stir marinade mixture until smooth; add to wok. Stir-fry until sauce boils for 1 minute and thickens.
7. Return beef and any accumulated juices to wok; cook until heated through. Serve over noodles.
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