Follow the steps for "Basic Asian Stock" in the Dependent Recipes section.
MAKING THE BEEF MARINADE
In a medium bowl, whisk together 1 tablespoon each of soy sauce, oyster sauce, and rice wine. Add the sugar and continue to whisk until sugar is dissolved. Stir in the cornstarch and continue stirring until smooth.
Add the sesame oil and beef, and mix well. Marinate for 20 minutes.
MAKING THE NOODLES/RAMEN
If using dried Chinese egg noodles or ramen, bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm and drain.
MAKING THE STIR-FRY
Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, about 1 to 2 minutes. Transfer to a plate.
Add the the remaining tablespoon of oil with 1/4 cup stock and cook the broccoli until tender, 3-5 minutes. Transfer the broccoli to the same plate and the beef.
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat.
Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened, 2 to 3 minutes.
Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly.