Add garlic and ginger to a bowl and whisk in soy sauce through sesame oil. Whisk in cornstarch last, and try to whisk out as many lumps as possible.

Store any leftover sauce in the fridge for up to a week.

Cook dry ramen noodles in boiling water until tender, about 2 to 3 minutes. Drain and rinse with cold water.

In a large skillet over medium-high heat, add 1 tablespoon olive oil. Season steak with salt and pepper.

Once the skillet is hot, add steak strips and cook for about 3 minutes undisturbed.

Stir and continue to cook for 2 to 3 more minutes until cooked through.

Remove the steak and add another tablespoon of olive oil and broccoli florets.

Add ½ cup of water to the skillet and cover. Steam broccoli for 2 minutes.

Add the steak back, along with the rinsed noodles and all the sauce. Stir to combine.

Cook for another 2 to 3 minutes until the sauce thickens.

Serve stir fry immediately, garnished with sesame seeds and sriracha if desired.