Start by slicing your beef into thin strips against the grain. Wash and chop the broccoli into bite-sized florets. Mince the garlic and ginger, and dice the onion, making sure to have all your ingredients ready.

Bring a pot of salted water to a boil and cook the noodles according to the package instructions. Drain and set aside.

In a small bowl, combine the low sodium soy sauce, oyster sauce, honey, and rice vinegar to create a rich sauce. If using browning sauce, mix that in as well.

In another bowl, whisk together the cold water and cornstarch to create a slurry.

In a large mixing bowl, add your sliced beef along with soy sauce, cornstarch, rice wine vinegar, and ground ginger. Stir together until the beef is well coated.

Heat sesame oil in a hot wok over medium-high heat. Add the marinated beef strips and stir-fry until browned and cooked to preference, about 3 to 5 minutes. Transfer to a plate.

In the same wok, add diced onions, minced garlic, and ginger. Sauté for 2 to 3 minutes until fragrant.

Add the broccoli florets and stir-fry for another 3 to 5 minutes. Then, toss in the cooked noodles.

Pour the sauce mixture over the noodles and vegetables, mixing well. Gradually add the cornstarch slurry to thicken the sauce.

Add the cooked beef back into the wok and stir everything for a couple more minutes until heated through and mixed well.