Cook the pack of noodles until al dente according to package instructions. Drain in a colander and set aside. It is very important to cook the noodles only until al dente (aka they should not be fully soft) because they will continue to cook in the sauce later.

In a small bowl, stir together 1/2 cup of chicken stock and 1 1/2 teaspoons of cornstarch. Stir in the 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of honey, 1 to 3 teaspoons of sambal or sriracha, and 3 cloves of grated garlic and a 1-inch piece of ginger.

Warm a large skillet over high heat. Add the 3 cups of broccoli and 3 tablespoons of water to the skillet and cover for 3 to 4 minutes, until the broccoli has turned bright green and is starting to become tender. Scooch the broccoli to the side and add some oil to the empty side of the skillet. Warm it for about 20 seconds, then spread the 1/2 pound of thinly sliced steak out into as even a layer as possible. Cook for about 2 minutes per side, until no longer pink.

Stir in the noodles, sauce, and basil. Toss to combine.

Serve, garnished with more basil.

This recipe is sponsored by a brand I love and adore, Lee Kum Kee. Thank YOU for supporting the brands that support ME!