Directions
Soak the ramen noodles in hot water for 5 minutes. Drain well. Discard the seasoning packets.
Cut the steak across the grain into 2–3-inch pieces.
In a small bowl, whisk together the chicken broth, teriyaki sauce, cornstarch, sugar, and sesame oil.
Heat 1 tablespoon oil in a large skillet or wok over high heat. Add half the beef and cook for 1–2 minutes, until browned but still juicy. Transfer to a bowl.
Add another tablespoon of oil and repeat with the remaining beef.
Add 1 tablespoon oil to the skillet and stir-fry the broccoli for about 1 minute.
Push the broccoli aside. Add 1 teaspoon oil, then cook the ginger and garlic for about 30 seconds.
Add ¼ cup water and cook until it evaporates, about 1 minute.
Stir the sauce mixture again and add it to the skillet. Bring to a boil and cook until thickened, about 1 minute.
Return the beef and toss to coat. Transfer the mixture to the bowl.
Add the remaining 2 tablespoons oil to the skillet over medium-high heat. Add the green onions and drained noodles. Stir-fry for about 1 minute.
Return the beef and broccoli mixture to the skillet and toss everything together.
Garnish with toasted sesame seeds and serve immediately.
