Slice the beef into thin strips (freezing the steaks for about 1 hour makes slicing easier). Tenderize the beef by sprinkling with baking soda, covering with cold water, and letting it sit for 10 minutes. Rinse and drain the beef with fresh cold water.

Season the beef with soy sauce, white pepper, salt, cornstarch, and avocado oil. Let marinate while you prep the rest of the ingredients.

Slice all the vegetables into thin, consistent strips/pieces. Set aside the dark greens of the green onions (they will be added later).

To make the sauce: In a bowl, combine ketchup, oyster sauce, soy sauce, sugar, white vinegar, apple cider vinegar, onion powder, garlic powder, salt, and white pepper. Mix well and set aside.

Cook the noodles al dente according to package instructions. Once done, drain and rinse under cold water.

Heat a wok or large skillet over high heat. Add 2-3 tbsp neutral oil and fry the marinated beef for 3-4 minutes. Transfer the beef to a plate.

In the same pan, add sliced mushrooms and a couple of tablespoons of water to deglaze, scraping up any flavor bits from the pan. Once the water evaporates, add more oil and cook the mushrooms for 5-6 minutes until golden and slightly charred.

Add 2-3 tbsp neutral oil to the pan, then stir-fry the sliced vegetables for 2 minutes or until cooked to your liking. Transfer the vegetables to a plate.

Add 2-3 tbsp more oil to the pan, then add the noodles and fry over high heat for 1-2 minutes, allowing the noodles to crisp up on the bottom. Stir, then add the cooked beef, vegetables, and sauce.

Loosen any remaining sauce with ¼ cup warm water and pour over the noodles. Add the dark green onion pieces, a drizzle of sesame oil, and a dash of browning seasoning. Stir everything together and cook for 1-2 minutes.

Top with black and white sesame seeds, a drizzle of kewpie mayo, and chopped seaweed sheets.