Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the spaghetti or lo mein noodles and cook according to package instructions, usually about 8-10 minutes, until they are al dente. Once done, drain the noodles and toss them lightly with a bit of oil to prevent sticking, then set aside.

Prepare the Sauce: In a small bowl, whisk together low sodium soy sauce, oyster sauce, honey, rice vinegar, and optional browning sauce until smooth. Set the sauce aside.

Make the Cornstarch Slurry: In a separate small bowl, mix together cornstarch and a tablespoon of water to create a slurry. Set aside.

Marinate the Beef: Slice the beef thinly against the grain. Mix the beef with soy sauce, rice wine vinegar, cornstarch, and grated ginger. Marinate for about 10 minutes.

Sear the Beef: Heat a tablespoon of sesame oil in a large wok over medium-high heat. Add the marinated beef and sear for 2-3 minutes until browned. Remove and set aside.

Sauté Aromatics: In the same wok, add onion, garlic, and ginger. Stir for about 1-2 minutes until fragrant.

Stir-Fry the Vegetables: Add the broccoli to the wok and stir for 3-4 minutes until bright green.

Combine Noodles and Sauce: Add the drained noodles, prepared sauce, and cornstarch slurry. Toss and stir-fry for about 2-3 minutes.

Return the Beef to the Wok: Fold in the seared beef and stir-fry for an extra minute.

Serve and Garnish: Remove from heat and serve with optional sesame seeds or green onions.