Method

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1. Slice the steak into strips and put in a large plastic zip-lock bag.
    

2. Make a marinade of the sunflower oil, garlic, honey, Lee Kum Kee Premium Light Soy Sauce, grated ginger, Lee Kum Kee Premium Oyster Sauce, sesame oil, pepper and salt. Beat the marinade with a whisk and add to the steak in the plastic bag. Marinate for at least 2 hours (but preferably 4 to 8) in the refrigerator.
    

3. Place the broccoli florets on a baking sheet covered with parchment paper and drizzle with oil, pepper and salt. Roast the broccoli at 200 degrees in the oven for about 20 minutes. Keep an eye on the broccoli; it needs to be golden brown, but not turn black.
    

4. In the meantime, remove the steak leaving the excess marinade in the bag. There should still be some marinade left on the steak, but not too much.
    

5. Put a bit of sunflower oil in a large wok and fry the steak on high heat briefly until golden brown; it may still be pink in the middle. If you have too much meat for one wok, fry the meat in two parts. This will allow it to fry more easily.
    

6. Remove the steak from the wok and keep the wok on the heat.
    

7. Add the remaining marinade from the bag to the wok and let the marinade turn into to a nice, thick sauce (this can take 5 to 10 minutes). You can add some cornstarch (made with a dash of water) to make the sauce extra thick.
    

8. Cook the noodles according to the instructions on the package. Serve the hot noodles with the sauce (amount to taste, you do not have to use everything), the roasted broccoli and the steak strips.
    

9. Garnish with a chopped spring onion, chopped coriander and chilli flakes to taste.