How to make it:
In a medium (cereal) bowl, whisk together the soy sauce and cornstarch until combined and no lumps remain. It helps if the soy sauce is chilled. Add in the beef broth, oyster sauce, rice wine vinegar, sesame oil, garlic, and ginger; whisk to incorporate everything. Set aside.

Bring a medium pot of water to boil; cook ramen until just tender, 2-3 minutes - don't overcook them. Drain and rinse under cold water to stop them from cooking longer. Drizzle with the 1/2 teaspoon sesame oil to prevent sticking. Set aside.

Season both sides of the steak with salt and pepper. In a large nonstick skillet, warm 1 tablespoon of the olive oil over medium-high heat. Once the skillet is hot, add in the steak. Cook for about 4 minutes, without moving, to allow them to brown well on one side. Flip and cook another 4 minutes. Remove the steak from skillet and drain off any accumulated grease. Let rest for 5 minutes, then slice into 1/2-inch strips.

Add in the broccoli to the skillet. Give the sauce a little whisk, and pour it in the skillet, cover. Steam broccoli for 2 minutes. (Broccoli should be bright green and fork tender, but not mushy.)

Transfer the cooked noodles back to the skillet, along with sliced steak. Using tongs, mix together the ingredients. Cook for another 1-2 minutes until everything is coated and warmed through.

Serve immediately, garnished with toasted sesame seeds.