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In a medium bowl, mix egg white, steak, 1 Tbsp. soy sauce, 2 tsp. cornstarch, and 1 tsp. wine. Cover and let sit at room temperature at least 20 minutes and up to 1 hour.
Meanwhile, cook lo mein according to package directions. Drain; set aside.
In a small bowl, whisk vinegar, sugar, salt, MSG (if using), and remaining 3 Tbsp. soy sauce, 3 tsp. wine, and 2 tsp. cornstarch.
In a large wok or cast-iron skillet over medium-high heat, heat 3 Tbsp. oil. Arrange half of beef in a single layer and cook, stirring occasionally, until browned and just cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with remaining beef; pour any juices over.
Reduce heat to medium-low and heat remaining 1 Tbsp. oil in wok. Add chiles, peanuts, and peppercorns. Cook, stirring often, until chiles are slightly darkened and peanuts are golden, about 1 minute.
Add bell pepper, ginger, garlic, and white and pale green scallion parts. Cook, stirring often, until fragrant and vegetables begin to soften, 3 to 5 minutes.
Add sauce and bring to a simmer. Cook, stirring, until slightly thickened, 1 to 2 minutes. Return beef and any accumulated juices to wok and toss to combine. Add reserved lo mein and cook, tossing constantly, until glossy.
Remove from heat. Top with dark green scallion parts.