Slice the beef into thin strips against the grain.

Chop broccoli into small florets.

Mince garlic and ginger, then dice the onions.

Bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente.

In a medium bowl, combine low sodium soy sauce, oyster sauce, honey, and rice vinegar, whisking until well blended.

Mix cornstarch and water in a separate bowl to create a slurry.

Combine sliced beef with soy sauce, cornstarch, rice wine vinegar, and ground ginger in another bowl. Let marinate for at least 15 minutes.

Heat sesame oil in a large wok or skillet over medium-high heat and sear the marinated beef for 3-5 minutes until golden brown.

In the same wok, sauté diced onions, minced garlic, and ginger for 2-3 minutes until fragrant.

Add broccoli florets and stir-fry for 3-5 minutes until bright green. Then, add cooked noodles and toss to combine.

Pour the prepared sauce and the cornstarch slurry over the pan, stirring well to coat everything.

Finally, return the seared beef to the wok and toss gently until heated through and the sauce has thickened.