Cook the spaghetti noodles according to package instructions, then drain and set aside.

Whisk together the soy sauce, oyster sauce, honey, rice vinegar, and browning sauce to make the sauce.

Prepare a cornstarch slurry by mixing cornstarch with cold water until dissolved.

Marinate sliced beef with soy sauce, cornstarch slurry, rice vinegar, and ginger powder for 10 minutes.

Sear the marinated beef in hot sesame oil for 4-5 minutes until browned, then set aside.

Sauté diced onions, garlic, and ginger in the wok until fragrant and onions are translucent.

Stir-fry broccoli florets for 3-4 minutes, then add the spaghetti noodles and stir-fry together for 2-3 minutes.

Pour the prepared sauce over the noodle and broccoli mixture and stir for 2 minutes until thickened.

Add the seared beef back to the wok, toss with the noodles, and heat through for 1-2 minutes.

Serve hot, garnished with sesame seeds or green onions if desired.