Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add thinly sliced meat (you can get thinly sliced meat at the Asian marke) and cook, flipping once, until browned, about 30 seconds to 1 minute. Don’t crowd the pan, cook in a few batches. Remove the meat to a plate.

Wipe the pan with a paper towel and bring it back to medium-high heat, add remaining 1 tablespoon of olive oil, 2 tablespoons of water and broccoli florets, saute for 5 minutes, stirring often.

In a small bowl, add soy sauce, fish sauce, sesame oil, oyster sauce, lime juice, garlic, ginger and chili onion crunch. Mix well to combine and set aside.

Bring a large pot of water to a boil, add noodles, cook for about 1-2 minutes. Drain well.

Add the meat back to the broccoli along with the sauce, toss together. Then add the noodles and gently toss together. Top with green onions and sesame seeds.