2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
1 tablespoon olive oil
1 pound flank steak, thinly sliced across the grain
1 head broccoli, cut into florets
1/2 teaspoon sesame seeds
FOR THE SAUCE
3/4 cup reduced sodium soy sauce
3/4 cup beef broth
1/4 cup honey
3 tablespoons rice wine vinegar
3 tablespoons brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
Serve immediately, garnished with sesame seeds, if desired.
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.