Combine the sauce ingredients in a large measuring cup with a spout and set aside. Make sure the sauce ingredients are not warm/hot so that you don’t activate the cornstarch. Store in a cool place until ready to use.

Place saran wrap over the steak and use a meat tenderizer to pound it flat and thin. This makes a huge difference as it becomes much more tender. Discard any large areas of fat.

Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flat once they've been cut.)

Begin boiling a separate pot of water for the ramen. No need to salt the water if using Ramen pouches, they are already salted.

Meanwhile, pat the meat completely dry, sprinkle with meat seasoning, and toss to coat.

Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry, which we don’t want). Set aside and let it rest.

Turn heat off and add the wine. Set heat to medium and use a silicone spatula to 'clean' the bottom and sides of the skillet.

Add the broccoli and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally. Add a splash of oil during cooking if needed.

Add the sauce to the skillet and bring it to a rapid boil, it will thicken quickly. Once desired thickness is obtained, reduce heat to low.

Add the beef back along with any juices from the plate. Spoon the sauce on top.

Boil ramen according to package instructions, set a timer to avoid overcooking and undercook them slightly if you prefer firmer noodles. Drain and add it to the skillet. Toss to coat. Add desired garnishes and serve!