Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice the scallions. Finely chop the garlic. Peel and mince or grate the ginger.

Toss the steak in a large bowl with the cornstarch. Season generously with salt and pepper. Heat a large drizzle of oil in a large nonstick pan over high heat. Add the steak. Cook 1-2 minutes per side, until browned and cooked to desired doneness. Remove from the pan and set aside.

Cook the broccoli: Add the broccoli to the boiling water. Cook 3-4 minutes, until bright and crisp-tender. Drain and rinse under cold water.

Heat a large drizzle of oil in the same pan over medium heat. Add the garlic, ginger, and scallions. Cook 1 minute, until fragrant. Add the noodles and a large drizzle of oil. Break up the noodles until no longer clumpy. Add 1 cup water. Cover and steam 3 minutes. Uncover and increase heat to medium-high. Toss 3-4 minutes, until noodles are tender.

Add 2 Tablespoons ketchup, 4 Tablespoons soy sauce, 3 Tablespoons hoisin sauce, and 2 Tablespoons water to the pan. Toss 1 minute, until sauce is combined and thickened.

Toss and serve: Toss the broccoli and steak into the noodles. Cook 1-2 mintutes until warmed through. Taste the tangy beef stir-fry and season with salt and pepper. Enjoy!