Begin by boiling water in a medium pot over high heat. Once boiling, add the instant ramen noodles and cook according to package instructions, usually about 3 minutes. Stir occasionally, drain, and set aside.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.

Coat thinly sliced sirloin steak with cornstarch. Once the oil is hot, add the beef in a single layer, sear for 2–3 minutes without moving, then flip and cook for another minute until golden.

Add minced garlic and ginger, cooking for 30 seconds until fragrant. Pour in soy sauce, brown sugar, and broth. Stir, bring to simmer for 2-3 minutes until sauce thickens.

Add broccoli florets and carrot matchsticks. Stir gently, cooking for 3–4 minutes until vegetables are tender but still crisp.

Fold the reserved ramen noodles into the skillet, ensuring they're well coated with sauce. Cook for an additional 1-2 minutes until heated through.

Transfer to serving plates, garnish with chopped scallions and sesame seeds, and serve hot.