1/4 cup low-sodium soy sauce

1 tablespoon cornstarch

1/3 cup beef broth

2 tablespoons honey

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1/2 tablespoon grated ginger

1/8 teaspoon cracked red pepper flakes

2 (3 ounce) packages ramen noodles, seasoning packets discarded

1 teaspoon sesame oil

2 tablespoons extra-virgin olive oil, divided

1 pound sirloin steak, trimmed of fat and sliced into 1 1/2-inch strips

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

3 cups fresh broccoli florets

1/2 cup water

Sesame seeds, for garnish

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In a medium bowl, whisk together soy sauce and cornstarch until smooth. Add the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Whisk until fully combined and set aside.
Bring a medium pot of water to a boil. Cook ramen for 2-3 minutes, until just tender. Drain and rinse under cold water to stop the cooking process. Drizzle with 1 teaspoon of sesame oil to prevent sticking.
In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the steak with salt and pepper and add it to the skillet. Cook for 3 minutes without stirring, allowing it to brown on one side. Stir and cook for an additional 2 minutes until the steak is cooked through. Remove the steak from the skillet and drain any excess grease.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the broccoli and 1/2 cup of water. Cover and steam the broccoli for 2 minutes, or until bright green and tender but still crisp.
Return the steak to the skillet, along with the cooked ramen. Stir the sauce again and pour it over the steak, broccoli, and noodles. Use tongs to toss everything together, cooking for an additional 1-2 minutes until everything is well-coated and heated through.
Serve immediately, garnished with sesame seeds.

For a vegetarian version, replace the sirloin steak with tofu or tempeh.
For extra spice, add more red pepper flakes or a drizzle of sriracha to the sauce.
Feel free to add more vegetables, such as bell peppers, carrots, or snap peas, for added crunch.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with a splash of water or beef broth, or microwave in 30-second intervals.