In a bowl, combine the sauce ingredients - dark soy sauce, shaoxing wine, soy sauce, oyster sauce, sesame oil, sugar, & white pepper. Set aside.

In a separate bowl, combine the meat & 1 tablespoon of the lo mein sauce. Set aside to marinate while preparing the rest of the ingredients.

Prepare noodles according to the package. Set aside.

Heat a large pan or wok on medium-high heat. Add about a tablespoon of oil then once it’s hot, add the beef. Cook for 1-2 minutes or until golden brown & cooked through. Remove & set aside

Toss in onions & cook for a few seconds, until they start to begin to turn tender but still crunchy. Add garlic & saute for a few more seconds, or until they’re fragrant.

Add cabbage, bell peppers, and carrots. Cook for about 1 - 2 minutes, or until they begin to turn tender but still crunchy.

Toss in noodles, pour in sauce, & gently mix together being careful not to break the noodles. Continue to cook for a few minutes until the sauce is completely absorbed into the noodles. Add the beef back in along with its juices & combine well.

Turn off the heat, add the green onions, & give a final few tosses to allow the green onions to wilt from the residual heat. Garnish with sesame seeds if you’re feeling fancy & enjoy!