• 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 striploin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.