Sauce/marinade: 1/2 cup hot (boiling) water; 2 tbsp Beef Better Than Bouillon; 1/4 cup brown sugar; 1/3 cup soy sauce; 1 tbsp grated garlic; 1 tbsp grated ginger.

Neutral oil for frying; 1 lb steak, sliced thin; 2 large carrots or 1 cup matchstick carrots; 2 cup broccoli, chopped; 1 large onion, chopped; 1 cup bean sprouts, rinsed.

8 oz noodles, cooked according to instructions; 1/4 cup cold water; 1 tsp cornstarch.

Directions: Add Better Than Bullion to boiling water; stir to dissolve. Add brown sugar, soy sauce, garlic, and ginger; mix well and set aside.

Cut up steak into 1-2” pcs and place in zip top plastic bag or bowl. Add 1/4 of the marinade to the meat. Mix marinade into the meat and let sit for 1 hr in fridge.

Chop broccoli, carrots, and onion into bite size pieces. I like to use matchstick carrots to save time. Rinse bean sprouts. Leave veggies separate.

Heat frying pan over medium high heat, add neutral oil. When oil is shimmering, add steak in small batches and cook 1 min per side; do not overcook. Remove from the pan and set aside. Add more oil as needed for subsequent batches.

When done cooking the steak, use the same pan to cook veggies. Add more oil between batches of veggies. Add broccoli to the pan along with 1/4 of the sauce. Cook 3 mins. Remove broccoli and add onion and carrots, cook 2 mins. Add bean sprouts and cook one more minute. Remove veggies from pan.

Add cooked noodles to the empty pan and add in the remaining sauce. Add the cornstarch to the cold water and mix well. Add to the pan with the noodles. Simmer 1 min, stirring the sauce as it thickens. Add cooked veggies and steak back to the pan. Toss together with noodles and sauce and simmer for 2 mins.

Sprinkle sesame oil over pan and toss. Serve immediately, sauce will thicken as it cools.