• Cut broccoli into bite-sized pieces. 
• Peel, then grate or mince garlic. 
• Thinly slice green onions.
• Add soy sauce, oyster sauce, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water to a small bowl, then 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 heat. When hot, add half the sesame oil, then steaks. Sear until golden-brown,1-2 per side. 
• Transfer steaks to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 5-8 min.**

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

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

• Add ramen and soy-oyster mixture to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min. 
• 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 striploin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.