Cook the lo mein noodles (or spaghetti) according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process.

While the noodles are cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until nicely browned, breaking it up with a spoon. Drain excess grease if necessary.

Add the minced garlic, grated ginger, and the white parts of the chopped green onions to the beef. Sauté for 1-2 minutes until fragrant.

Mix in the shredded carrots, shredded green cabbage, and thinly sliced red bell pepper. Then add the sauce ingredients: low-sodium soy sauce, oyster sauce, hoisin sauce, brown sugar, toasted sesame oil, beef broth (or water), and black pepper. Stir well to combine.

Toss in the pre-cooked noodles and stir until they are evenly coated with the sauce. Allow the mixture to heat through for about a minute.

Garnish with the remaining green parts of the green onions and a sprinkle of sesame seeds, if using. Serve immediately.