Cook your dried chow mein noodles according to the package instructions, typically about 5-7 minutes, until they are al dente. Drain and toss with a splash of sesame oil to prevent sticking. Set aside.

Thinly slice your beef against the grain, aiming for about ¼ inch slices. Season lightly with salt and pepper. Set aside.

Heat a tablespoon of vegetable oil in a wok over high heat. Add the beef in a single layer, cooking for 2-3 minutes until browned. Remove from the wok and set aside.

In the same wok, add more oil if needed, and toss in sliced onions, minced garlic, and ginger. Stir-fry for 2 minutes until fragrant. Add bell peppers, snow peas, and carrots, cooking for an additional 3-4 minutes.

Pour in soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, and beef broth. Simmer for 2-3 minutes until sauce thickens slightly.

Return the cooked beef and prepared noodles to the wok, tossing everything together to coat in the sauce. Stir-fry for another 2-3 minutes until heated through.

Remove from heat. Garnish with chopped green onions and sesame seeds before serving.