Make a slurry by combining 1 Tablespoon of cornstarch or arrowroot with 2 Tablespoons of cold water and whisking to dissolve and set aside.

Fill a medium sized pot of water and bring to a boil on the stovetop while you prepare the beef. Cook your noodles following the package instructions. If using rice noodles, make sure to rinse after cooking.

Heat a large skillet over medium high heat. Once skillet is hot, add ½ Tablespoon oil and tilt pan to spread it evenly. Add beef to the skillet and brown, breaking up as it cooks with a wooden spatula (5-7 minutes).

Season beef with ½ teaspoon salt and ½ teaspoon pepper and transfer meat from the pan to a bowl and set aside. Drain and discard any excess oil from the pan.

Return the pan to the stovetop and add broccoli florets along. Sprinkle about 1 teaspoon of water on top and cover the pan. Let broccoli cook for about 5 minutes, removing the lid and stirring once half way through. Remove broccoli from skillet and place in the bowl with the meat.

Return the pan to the stovetop and add the remaining ½ tablespoon oil. Add the white part of the green onions and sauté for 1-2 minutes to sear.

Pour the sauce into the pan. Stir the cornstarch slurry one more time and then dump it into the pan with the sauce and stir.

Add the beef and broccoli back into the pan and stir to mix into the sauce. Add the noodles and green onion greens and toss to coat with the spatula or a pair of tongs for a few minutes until noodles are warm and evenly coated in sauce. Garnish with gochugaru and sesame seeds (optional) and serve.