The popular Chinese restaurant Beef and Broccoli stir fry gets a delicious twist with ramen noodles in this fast 30-minute meal.

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1/4 cup low-sodium soy sauce

1 tablespoon cornstarch

1/3 cup beef broth

2 tablespoons honey

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1/2 tablespoon grated ginger

1/8 teaspoon cracked red pepper flakes

2 (3 ounce) packages ramen noodles, seasoning packets discarded

1 teaspoon sesame oil

2 tablespoons extra-virgin olive oil, divided

1 pound sirloin steak, trimmed and sliced into thin strips

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

3 cups fresh broccoli florets

1/2 cup water

Sesame seeds for garnish

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1. Whisk soy sauce and cornstarch until smooth. Add broth, honey, hoisin, vinegar, sesame oil, garlic, ginger, and red pepper.

2. Boil water and cook ramen 2–3 minutes. Drain, rinse, and toss with sesame oil.

3. Heat 1 tablespoon olive oil in skillet. Season steak and cook 3 minutes without moving. Stir and cook 2 minutes more. Remove.

4. Add remaining oil and broccoli. Add water, cover, and steam 2 minutes.

5. Return steak and add noodles.

6. Pour sauce over skillet and toss until coated and warmed through.

7. Serve hot with sesame seeds.

Cook noodles slightly under to keep texture.

Slice steak thin for fast cooking.