Brown the beef

• Add the ground beef to a large skillet over medium-high heat.
• Cook until browned, breaking it apart as it cooks.
• Season with salt and black pepper to taste.
• Drain any excess grease if needed.

Add mushrooms and broccoli

• Add the sliced mushrooms and broccoli florets into the skillet.

Steam the broccoli

• Turn down the heat a little.
• Add 1/3 cup of water to the skillet and cover to let the broccoli steam for a few minutes.

Cook the ramen noodles

• While the broccoli is steaming, cook the ramen noodles according to the package directions, leaving out the seasoning packets.
• Drain and set aside.

Make the Mongolian sauce

• In a bowl, whisk together the soy sauce, chicken broth, brown sugar, hoisin sauce, garlic, ginger paste, sesame oil, and red pepper flakes.
• Mix everything around so it's well combined.

Combine sauce with beef and vegetables

• Once the broccoli is done steaming, pour the Mongolian sauce over the beef, mushrooms, and broccoli.
• Stir until everything is well combined.

Thicken the sauce

• Whisk together the cornstarch and cold water.
• Pour the slurry into the skillet and cover with the lid.
• Let everything simmer for a few minutes until the sauce thickens.

Add the noodles and serve

• Add the cooked ramen noodles and toss until everything is coated in the sauce.
• Add your favourite toppings and serve.