In a large bowl, mix together light soy sauce, dark soy sauce, rice wine, sugar, sesame oil, and cornstarch.
Add the beef strips and marinate for at least 15 minutes.
While the steak is marinating, prepare the vegetables by rinsing the baby corn in cold water, draining it and slicing it in half.
Peel and mince the garlic.
If using refrigerated rice noodles, rinse them in warm water to loosen. Cut the noodles into 1/2- to 3/4-inch strips.
Heat a wok and add 1 tablespoon oil and stir fry the beef until it browns. Stir in the black bean sauce and stir fry for another 30 seconds. Remove to a bowl and set aside.
Clean the wok and add 1 tablespoon oil. When the oil is hot, add the garlic and stir fry until aromatic. Add the ho fun and stir fry for 1 minute.
Add the baby corn and stir fry for another 30 seconds.
Return the beef and any accumulated juices and the oyster sauce back into the wok and stir fry with the ho fun for 1 or 2 minutes. Check the seasonings. If it’s not salty enough, you can add more light soy sauce or salt to adjust the seasonings.