Cook the noodles according to the package. Drain and toss with a tiny drizzle of oil to stop sticking. Set aside.

In a small bowl whisk: 3/4 cup low sodium soy, 1/2 cup oyster sauce, 1/2 cup honey, 2 tbsp rice vinegar, and browning (optional). Set aside.

In another small bowl stir 2 tbsp cornstarch into 2 tbsp cold water until smooth. Slowly whisk the slurry into the sauce; set aside.

In a large bowl combine the sliced beef, 3 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp rice wine vinegar, and 1 tsp ground ginger. Toss until evenly coated and let rest 5–10 minutes.

Heat a wok or large skillet until very hot. Add 2 tbsp sesame oil. Sear beef in batches for 1–2 minutes per side until browned but still juicy. Remove beef to a plate.

In the same wok add diced onion, garlic, and minced ginger. Sauté 2–3 minutes until fragrant.

Add broccoli florets and stir-fry on high for 3–4 minutes until bright and just tender.

Add cooked noodles to the wok and toss to combine with aromatics and broccoli.

Gradually pour in the prepared sauce while constantly stirring so it coats everything evenly. Cook 1–2 minutes until sauce thickens and clings.

Return the seared beef to the wok and heat through for another minute. Check seasoning and adjust with a splash of soy if needed. Serve hot.