Start by cooking your spaghetti noodles according to the package instructions, usually around 8-10 minutes in boiling water until al dente. Once cooked, drain them well and set aside in a large bowl.

In a medium bowl, whisk together low sodium soy sauce, oyster sauce, honey, rice vinegar, and browning sauce until smooth.

To thicken your sauce, mix cornstarch with a few tablespoons of cold water in a small bowl until fully dissolved. Set aside.

In another bowl, combine sliced beef with a dash of soy sauce, the cornstarch slurry, and a splash of rice vinegar. Let it marinate for about 10 minutes.

Heat a large wok over medium-high heat, adding 2 tablespoons of sesame oil.

Add the marinated beef to the hot wok in a single layer. Sear for about 2-3 minutes without stirring, then stir-fry until cooked to your preference.

Remove the beef from the wok and set aside. In the same pan, add more sesame oil if needed, then sauté chopped onions, minced garlic, and grated ginger for about 1-2 minutes.

Stir in the broccoli florets and cook for 3-4 minutes until they turn vibrant green. Then, add the cooked spaghetti noodles to the wok.

Pour the prepared sauce over the stir-fry, stirring well. Continue to cook, allowing the sauce to thicken.

Return the seared beef to the wok, mixing it with the noodles and sauce until heated through.