Ingredients:

For Stir Fry:

• 6 oz instant ramen noodles (two 3-oz packages), seasoning packets discarded
• 1 lb broccoli florets (approximately 6 cups)
• 2 tablespoons olive oil, divided
• 1 lb flank steak or top sirloin, thinly sliced
• 2 teaspoons sesame seeds (optional garnish)
• 2 tablespoons chopped fresh chives (optional garnish)

For Stir Fry Sauce:

• 1 teaspoon fresh ginger, peeled and grated
• 3 garlic cloves, grated (about 2 tsp)
• 6 tablespoons low-sodium soy sauce
• ½ cup warm water
• 3 tablespoons packed light brown sugar
• 1½ tablespoons cornstarch
• 2 tablespoons sesame oil
• ¼ teaspoon black pepper

Instructions:

1. Cook Ramen Noodles:
   Bring a medium saucepan of water to a boil. Add ramen noodles and cook for about 3 minutes, breaking them apart gently. Drain noodles, rinse with cold water, and set aside.
2. Make the Sauce:
   In a bowl or measuring cup, combine ginger, garlic, soy sauce, warm water, brown sugar, cornstarch, sesame oil, and black pepper. Stir thoroughly to dissolve the sugar and set aside.
3. Cook Broccoli:
   Heat a large skillet over medium heat. Add 1 tablespoon olive oil, broccoli florets, and 2 tablespoons water. Cover and cook for 4 minutes, stirring occasionally, until broccoli is tender-crisp. Transfer broccoli to a plate and set aside.
4. Cook Beef:
   Increase heat to medium-high and add the remaining 1 tablespoon olive oil. Place sliced beef into the skillet in a single layer. Cook for 2 minutes per side, until just cooked through. Reduce heat to medium-low.
5. Combine and Serve:
   Stir the sauce again to recombine if needed, then pour it into the skillet with the beef. Simmer for 3-4 minutes, stirring occasionally, until sauce thickens. Return broccoli and cooked ramen noodles to the skillet. Toss to coat noodles evenly with sauce. If sauce becomes too thick, add 1-2 tablespoons water to thin. Serve garnished with sesame seeds and chives, if desired.