Prep the beef. Freeze the steak for 20–30 minutes to firm it up, then slice thinly against the grain. Toss with 2 tbsp cornstarch until lightly coated. This helps the meat sear and the sauce cling.

Whisk the sauce. In a bowl, mix soy sauce, brown sugar, beef broth, vinegar, hoisin, sesame oil, and 1 tbsp cornstarch. Stir until smooth. Taste and adjust sweetness or saltiness if needed.

Cook the ramen. Boil noodles according to package directions until just shy of done (al dente). Drain and rinse quickly under hot water to stop cooking. Toss with a little oil to prevent sticking.

Sear the beef. Heat 1–2 tbsp oil in a large skillet or wok over high heat. Add beef in a single layer without crowding. Sear 30–60 seconds per side until browned but still tender. Work in batches, adding oil as needed. Transfer cooked beef to a plate.

Sauté aromatics. Lower heat to medium. Add a splash of oil if the pan is dry. Stir in garlic, ginger, red pepper flakes, and the white parts of the green onions. Cook 30–45 seconds until fragrant, not browned.

Add veggies (optional). Toss in broccoli or snow peas. Stir-fry 2–3 minutes until crisp-tender. If using broccoli, add a tablespoon of water and cover for a minute to help it steam.

Pour in the sauce. Return heat to medium-high. Stir sauce to recombine, then pour into the pan. Simmer 1–2 minutes, stirring, until glossy and slightly thickened.

Combine. Add the beef (and any juices) back to the pan. Fold in the cooked ramen. Toss for 1–2 minutes until the noodles are coated and the beef is warmed through. If it looks too thick, splash in a little broth or water.

Finish and serve. Turn off heat. Stir in the green parts of the onions. Top with sesame seeds. Taste and adjust seasoning—more soy for salt, a pinch of sugar for balance, or a drizzle of sesame oil for aroma.