Cook the spaghetti noodles according to package instructions, usually boiling in salted water for 8-10 minutes until al dente. Drain and set aside.

In a mixing bowl, whisk together low sodium soy sauce, oyster sauce, honey, rice vinegar, and browning sauce until smooth and well-combined.

Create a cornstarch slurry by mixing equal parts of cornstarch and cold water in a small bowl until dissolved.

Slice the beef against the grain into thin strips. Combine with a splash of soy sauce, cornstarch slurry, rice vinegar, and ginger powder in a bowl and toss. Set aside for 10 minutes.

Heat sesame oil in a hot wok. Add marinated beef in a single layer and sear for 4-5 minutes until browned. Remove and set aside.

In the same wok, add onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant and onions are translucent.

Add broccoli and stir-fry for 3-4 minutes. Then incorporate the cooked spaghetti noodles and stir-fry for another 2-3 minutes.

Gradually pour the prepared sauce over the stir-fried broccoli and noodles. Mix continuously for about 2 minutes until coated.

Return the seared beef to the wok and stir-fry everything together for 1-2 minutes, checking seasoning and adjusting with extra soy sauce if needed.

Serve hot, optionally garnished with sesame seeds or chopped green onions.