Place the steak in a medium-sized bowl and season with pepper. Stir in 1/2 bottle of TERIYAKI SAUCE and toss to coat well. Cover and let marinate for 3 hours or up to overnight in the fridge. Remove from the fridge 30 minutes before cooking.
In a large measuring cup, whisk together the broth, vinegar, soy sauce and the corn starch. Whisk in the remaining 1/2 bottle of TERIYAKI SAUCE and set aside.
Cook the chow mein noodles according to the package directions. Drain and set aside.
Heat a large wok or large heavy-bottomed pan over high heat. Add 2 Tbsp of the oil, and the beef and stir fry, moving constantly, until the meat is just cooked through, 4-6 minutes. Transfer the meat to a bowl.
Add another 2 Tbsp oil to the pan. Add the onion and stir fry. Keep the heat at high, but if things begin to get a bit too charred, carefully add a splash of water. Cook the onions for about 5 minutes, then add the mushrooms, red peppers and green onions. Continue cooking, allowing vegetables to get slightly browned, 5-7 minutes. Transfer the vegetables to the bowl with the beef and add the remaining 2 Tbsp oil to the pan. Add the bean sprouts and garlic and cook until sprouts are wilted and garlic is cooked, another 3 minutes or so. Stir in the noodles and the sauce, as well as another 1/2 bottle or more of TERIYAKI SAUCE.
Return the meat and the other vegetables, plus any juices to the pan. Allow the sauce to come to a boil, and toss everything together to coat well.
Serve immediately with a sprinkling of sesame seeds if desired.
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