Optional Toppings: Toasted sesame seeds, sliced green onions, chili crisp or garlic-chili sauce

1. In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger and cornstarch until the cornstarch lumps are gone. Whisk in 1 cup broth. Set aside.

2. In a large sauce pan or Dutch oven, heat vegetable oil over high heat. Working in two batches, brown the steak on all sides, adjusting the heat as needed to prevent scorching, 6 to 7 minutes total. Transfer meat to a bowl.

3. Pour remaining broth into the pan, scraping the bottom with a wooden spoon to loosen browned bits. Bring broth to a simmer over high heat; stir in the noodles and soy sauce mixture. Cook 5 to 7 minutes until the sauce starts to thicken; stir in beef and carrots. Cook 1 minute; stir in broccoli. Continue to cook about 2 more minutes until the sauce is thick enough to coat the noodles and the broccoli is cooked. Divide into 4 bowls and top with sesame seeds, green onions and chili crisp, as desired.

NOTE: If Chinese wheat noodles, such as lo mein, are unavailable, use instant ramen noodles from three packages (3 oz. each) – do not use the seasoning packets.

• 16 g Total Fat
• 3.5 g Saturated Fat
• 45 mg Cholesterol
• 860 mg Sodium
• 27 g Protein
• 45 g Total Carbohydrates
• 2 g Dietary Fiber