Step 1

Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl.

Step 2

Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.

Step 3

Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.

Step 4

Prepare linguini noodles according to package directions.

Step 5

While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.

Step 6

Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.

Step 7

When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce.

Step 8

Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.