Prep the beef: Pat the steak dry. Slice very thinly against the grain. Toss with 2 tablespoons cornstarch, 1/2 teaspoon salt, and a few cracks of pepper until lightly coated. Set aside while you make the sauce.

Stir the sauce: In a bowl, combine low-sodium soy sauce, dark soy (if using), brown sugar, broth, rice vinegar, and sesame oil. Add a pinch of red pepper flakes if you like heat. In a separate small cup, mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Keep both nearby.

Cook the noodles: Bring a pot of water to a boil. Cook ramen just shy of package directions (usually 1 minute less). Drain and rinse briefly under hot water to keep them from sticking. Toss with a few drops of oil. Set aside.

Sear the beef: Heat a large skillet or wok over medium-high until hot. Add 1 to 2 tablespoons oil. Sear beef in an even layer in batches, about 45 to 60 seconds per side, just until browned with a little crust. Don’t overcrowd the pan. Transfer browned beef to a plate.

Sauté aromatics: Lower heat slightly. Add another splash of oil if needed. Stir in garlic and ginger for 20 to 30 seconds, until fragrant but not browned.

Build the sauce: Pour in the soy-brown sugar mixture and bring to a lively simmer. Stir in the cornstarch slurry. Simmer 1 to 2 minutes until glossy and slightly thick, like maple syrup. If it seems too thick, add a splash of broth; too thin, simmer 30 seconds more.

Add veggies (optional): Toss in snap peas, broccoli, or peppers. Simmer 2 to 3 minutes until crisp-tender.

Combine: Return beef to the pan with any juices. Add scallions. Toss to coat and warm through for 30 to 60 seconds.

Noodles in: Add ramen and turn with tongs to coat in the sauce. Let the noodles soak up the glaze for 1 minute. Taste and adjust with more soy, vinegar, or red pepper flakes as needed.

Finish and serve: Top with sesame seeds and extra scallions. Serve hot in bowls with a splash of chili oil if you like.