In a medium bowl, whisk together the soy sauce and cornstarch until smooth. Add the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Mix well and set aside.

Boil water in a medium pot and cook the ramen noodles for 2-3 minutes until just tender. Drain the noodles, rinse them under cold water, and drizzle with 1 teaspoon of sesame oil to prevent sticking.

In a large nonstick skillet over medium-high heat, warm 1 tablespoon of olive oil. Season the sliced steak with kosher salt and ground black pepper, then add it to the skillet. Cook without moving for 3 minutes to achieve a nice brown color, then stir and cook for an additional 2 minutes until done. Remove the steak from the skillet and drain any excess grease.

Add the remaining tablespoon of olive oil to the skillet, then add the broccoli florets. Pour in 1/2 cup of water, cover, and steam the broccoli for 2 minutes until it is bright green and fork-tender.

Return the cooked steak to the skillet along with the cooked ramen noodles. Pour the prepared sauce over the mixture and toss everything together with tongs. Cook for an additional 1-2 minutes until everything is well-coated and heated through.

Serve immediately, garnished with sesame seeds for an extra touch of flavor and crunch.