Begin by boiling a large pot of water over high heat. Once it reaches a rolling boil, add the egg noodles and cook them until just al dente, about 5-7 minutes. Drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside to let them cool and dry slightly.

Slice the flank steak thinly against the grain and place it in a mixing bowl. Sprinkle with cornstarch and drizzle in a splash of soy sauce. Toss everything together until the beef is evenly coated. Allow it to marinate for about 10 minutes.

Heat a large frying pan or wok over medium-high heat and pour in about 3 tablespoons of vegetable oil. Allow the oil to heat until shimmering.

Once the oil is hot, add the beef in batches, searing each batch for about 3-4 minutes or until golden brown and crispy. Remove the beef and place it on a plate lined with paper towels.

In the same hot pan, add more oil if needed, then toss in the minced ginger and garlic. Sauté for about 30 seconds until fragrant.

Add the broccoli florets to the pan, stir-frying for around 3-4 minutes until bright green and tender-crisp.

Lower the heat slightly, return the crispy beef to the pan, and add the cooked noodles along with the remaining soy sauce and oyster sauce. Toss everything together gently for about 2-3 minutes.

Drizzle sesame oil over the dish and give it one last toss. Garnish with sliced green onions, and season with salt and pepper to taste.