I think it’s tricky to use a wok if you don’t have gas stove. On the induction top, only the very small bottom part of the wok heats up and it doesn’t provide enough heat for cooking.
For induction stove, I would use cast iron, carbon steel, or a nonstick. For this dish, it’s actually the best to stick with a large nonstick pan (12″ or bigger, a heavier nonstick pan works better), which is the skillet I used. The flat bottom surface is larger so it heats up and retaining heat better. Also, the starch on the beef and rice noodles are prone to stick. If using carbon steel and cast iron, you need to use quite a lot of oil and the food probably still sticks a bit. It’s hard to create wok hei (the smokey taste by cooking with very high heat) with this setup, but I think the dish will still taste very good.
If you decided to give it a try, please do leave a comment and let me know! I’d love to hear your feedback.

The salted version is totally fine!