In a mixing bowl, combine light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, white sugar, and white pepper. Whisk until well blended and sugar dissolves. Set aside portions for later use.

Bring a large pot of water to a boil. Add chow mein noodles and cook according to package instructions for 4-5 minutes. Drain and rinse briefly under cold water.

Heat a non-stick pan or wok over medium-high heat. Add canola oil, then minced garlic, and sauté for about 30 seconds. Incorporate ground beef and cook for 4-5 minutes until browned.

Push the beef to one side and pour the beaten egg into the empty side. Scramble gently and mix with beef until just set.

Stir in sliced carrots and shredded cabbage, cooking for about 1 minute until slightly softened.

Add drained bean sprouts, prepared noodles, and remaining sauce. Toss for about 1 minute to coat and heat through.

Plate the Beef Chow Mein, garnish with green parts of green onions, and serve immediately.