Sizzling Beef and Broccoli Ramen Stir-Fry

Method

1. In a bowl, combine the minced garlic and grated ginger. Whisk in the soy sauce, honey, hoisin sauce, beef broth, rice vinegar, and sesame oil. Finally, whisk in the cornstarch, trying to dissolve as many lumps as possible. It's okay if a few remain; they will cook out later. This makes a generous amount of sauce, perfect for a saucy stir-fry. If you prefer a drier dish, you can use only half. Leftover sauce keeps well in an airtight container in the fridge for up to a week.
2. Bring a pot of water to a boil and cook the ramen noodles until tender, about 2 to 3 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
3. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil. Season the steak strips with salt and pepper. When the oil is shimmering hot, add the steak in a single layer. Let it sear undisturbed for about 3 minutes to get a nice brown crust. Then stir and continue cooking for another 2 to 3 minutes, until the steak is cooked through. Transfer the steak to a plate.
4. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and pour in 1/2 cup of water. Cover the skillet and let the broccoli steam for about 2 minutes, until it turns bright green and is tender-crisp, not mushy.
5. Return the steak to the skillet along with the cooked noodles. Pour in the sauce (or half if you prefer less sauce). Using tongs or a large spatula, toss everything together as the sauce heats and thickens, about 2 to 3 minutes.
6. Serve immediately, garnished with sesame seeds and a drizzle of sriracha if desired.