In a medium bowl, whisk together ¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons hoisin sauce, ½ cup beef broth, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon minced ginger, 1 tablespoon cornstarch, and a pinch of red pepper flakes until completely smooth.

Slice 1 pound of sirloin steak against the grain into thin strips and season lightly with salt and pepper. Chop 2 cups of broccoli into bite-sized florets. Cook 2 packs of ramen noodles in boiling water for 2-3 minutes until tender, then drain and rinse under cold water.

In a large skillet, heat 1 tablespoon of vegetable oil over high heat, then add the sliced sirloin steak and sear for about 3 minutes. Stir and cook for an additional 2-3 minutes until medium-rare, then remove and keep warm.

In the same skillet, add the chopped broccoli with a splash of water and cover to steam for about 2 minutes until bright green. Uncover and cook for an additional minute.

Return the cooked beef to the skillet, add the drained ramen noodles, and pour in the prepared sauce. Stir continuously for 2-3 minutes until the sauce thickens.

Divide into bowls, garnish with sesame seeds and serve with sriracha on the side.