In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, rice vinegar, ¼ cup of the water, and cornstarch until smooth. Set aside.

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground beef, garlic, and ginger. Cook for 3-4 minutes, breaking apart the meat, until just beginning to brown.

Add the broccoli and ¼ of the cup water. Cover the pot and steam for 2-3 minutes, until the broccoli is bright green, but not quite cooked through.

Uncover, pour in the sauce, bring to a simmer and cook until the sauce thickens slightly and the broccoli cooks through, about 2-3 minutes, stirring frequently.

Add the cooked noodles (if using) and stir to coat. If the sauce has thickened too much, add a splash more water (or chicken stock if you have some on hand) until it's thin enough to evenly coat the noodles.

Serve with sliced green onions and a drizzle of chili crisp or sriracha if that’s your thing.