Mongolian Ground Beef Noodles

In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon.

Season the beef with salt and pepper to taste.

Add the sliced mushrooms and broccoli florets to the skillet and stir to combine.

Pour in 1/4 cup of water, cover the skillet, and allow the broccoli to steam until tender-crisp.

While the broccoli steams, prepare the sauce. In a medium bowl, whisk together the chicken broth, soy sauce, brown sugar, hoisin sauce, minced garlic, and sesame oil until well combined.

Once the broccoli is steamed, uncover the skillet and pour the sauce over the beef and vegetables.

In a small bowl, create a slurry by mixing the cornstarch with 2 tablespoons of water until smooth.

Pour the cornstarch slurry into the skillet, stir to combine, then cover and let the sauce simmer and thicken for a few minutes.

While the sauce thickens, cook the ramen noodles in a separate pot of boiling water according to package directions. Discard the seasoning packets.

Drain the cooked noodles and add them to the skillet with the beef and thickened sauce.

Toss everything together until the noodles are fully coated in the sauce.

Serve immediately, garnished with sliced green onions, red pepper flakes, and sesame seeds, if desired.