To prepare the sauce, in a medium bowl, whisk together the soy sauce and cornstarch until well combined. Add in the vegetable stock, maple syrup or honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger and chilli. Mix everything together with a whisk and set aside.

In a large skillet or wok warm 1 tablespoon of the olive oil over medium-high heat. Once the skillet is hot, season the steak strips with salt and pepper and add to the skillet. Cook each side for about 3 minutes, without stirring, to allow them to brown on both sides. Remove the steak and wipe the skillet with some kitchen paper.

Add the remining tablespoon of olive oil to the skillet, along with the broccoli. Add the cup of water, cover and steam the broccoli for 2 minutes. Transfer the steak back to the skillet and add the sauce. Using a spoon, move the broccoli and steak to the sides of the pan to create an empty circle in the middle. Add the noodles, cover and cook for 2 mins. Flip the noodles over and cook for another 2 minutes. Break them up with a wooden spoon and mix well. Garnish with sesame seeds and serve hot.