1. 1. Prepare ingredients: chop onion, mince garlic, slice bell pepper, julienne carrots, cut broccoli into small florets. Whisk together all sauce ingredients in a small bowl. In another small bowl, prepare cornstarch slurry by mixing 1 tbsp cornstarch with 2 tbsp water. Set both aside.

2. 2. Bring a pot of water to a boil. Add ramen noodles (discard seasoning packets). Cook according to package directions until al dente (2-3 minutes). Drain well and set aside.

3. 3. Heat a large skillet or wok over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and no pink remains (5-7 minutes). Drain off excess grease.

4. 4. Push beef to one side of the skillet. Add sesame oil to the empty side. Add onion and cook 2-3 minutes until softened. Add garlic, bell pepper, carrots, and broccoli. Stir-fry for 4-5 minutes until crisp-tender.

5. 5. Stir beef back in with vegetables. Whisk sauce again and pour over mixture. Bring to a gentle simmer.

6. 6. Pour in cornstarch slurry while stirring constantly. Cook for 1-2 minutes until sauce thickens.

7. 7. Add drained ramen noodles. Toss gently until noodles are coated and heated through (about 1 minute).

8. 8. Remove from heat. Garnish with green onions and sesame seeds. Serve immediately.