Salt & pepper steak (optional) and either dry brine or let come to room temperature. Then slice against the grain. In a large bowl, whisk vinegar, 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 tablespoon garlic, until cornstarch is dissolved. Add steak and toss to coat. Let marinate at room temperature 15 to 30 minutes.

Meanwhile, bring a medium pot of water to a boil over high heat. Add contents of 1 ramen seasoning packet and stir to combine. Add all ramen noodles and cook, stirring occasionally, until just tender, about 2 minutes. Break up any clumps of noodles still intact with a fork, then drain. In a small bowl, whisk remaining 4 tablespoons soy sauce and 1 tablespoon cornstarch until dissolved. Add oyster sauce, sugar, second ramen seasoning packet, and 3/4 cup water and whisk to combine. Add red pepper.

Cook broccoli according to the bag. In a large skillet over medium-high heat, heat 1 tablespoon oil. When oil is shimmering, add beef. Spread into an even layer and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Stir to redistribute beef and continue to cook, stirring often, until just cooked through, about 30 seconds more.

Add rest of marinade from bowl (that steak was in) and add broccoli with remaining garlic. Then add sauce you made. Mix and let come to a boil then turn heat down to medium. Let cook 3-5 minutes. The add noodles and toss.