• Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Preheat the oven to 450˚F.
  Wash and dry all produce.
• Cut broccoli into bite-sized pieces. 
• Peel, then grate or mince garlic. 
• Thinly slice green onions.
• To a small bowl, add soy sauce, oyster sauce, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water. Whisk to combine. Set aside. 

• Pat steaks dry with paper towels, then season with salt and pepper. 
• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear for 1-2 min per side, until golden. 
• Transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, until cooked to desired doneness.**

• Meanwhile, to the same pan (used in step 2), add broccoli and 1/4 cup (1/2 cup) water.
• Cook for 3-5 min, stirring occasionally, until broccoli is tender-crisp and water has evaporated. Season with pepper. 
• Add garlic, carrots and sesame oil. Cook for 1-2 min, stirring often, until fragrant and carrots are tender. 

• While broccoli cooks, add ramen noodles to the boiling water. Cook uncovered for 1-2 min, until tender. 
• Drain noodles, then rinse under warm water.

• To the pan, add ramen and soy-oyster mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. 
• Remove the pan with heat, then season with pepper. 

• Thinly slice steak. 
• Divide ramen between bowls. 
• Top with steak. 
• Drizzle spicy mayo over top. 
• Sprinkle green onions over top. 

If you've opted for double steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of steak.