Prep the steak. Pat the steak dry and slice thinly against the grain. Season with a pinch of salt and black pepper. Let it sit while you prep other ingredients.

Make the sauce. In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water or broth until smooth. Adjust sweetness or saltiness to taste. Stir in a pinch of red pepper flakes if you like heat.

Boil the noodles. Bring a pot of water to a boil. Cook ramen according to package directions, 1–3 minutes for most brands. Drain and rinse briefly under hot water to prevent sticking. Toss with a little sesame oil to keep them loose.

Cook the vegetables. Heat 1 tablespoon oil in a large skillet or wok over medium-high. Add firm veggies first (broccoli, carrots, mushrooms, peppers) and stir-fry 2–3 minutes. Add quick-cooking veggies (snap peas, spinach) and the white parts of the green onions; cook 1–2 more minutes. Transfer to a plate.

Sear the steak. Add the remaining 1 tablespoon oil. Increase heat to high. Spread steak in an even layer and let it sear undisturbed for 1 minute to develop color. Stir and cook 1–2 more minutes until just cooked through and lightly charred on the edges. Don’t overcook.

Add aromatics. Reduce heat to medium. Add minced garlic and grated ginger to the pan with the steak. Stir just until fragrant, about 30 seconds.

Sauce it up. Give the sauce a final stir (cornstarch settles), then pour it into the pan. Simmer 1–2 minutes, tossing to coat, until glossy and slightly thickened.

Combine. Return the vegetables to the pan. Add the drained ramen and toss everything together until the noodles are evenly coated and warmed through. If the sauce seems tight, splash in a tablespoon or two of water.

Finish and serve. Taste and adjust with more soy, honey, or chili. Top with sesame seeds and the green parts of the green onions. Serve hot in bowls.