Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.

While pasta cooks, whisk together soy sauce, brown sugar, sriracha, ginger, and beef broth in a small mixing bowl.

Heat olive oil in a large skillet or wok over medium-high heat until shimmering.

Add sliced steak in a single layer and sear without moving for 2 minutes, then stir and cook for 1 additional minute until browned.

Add minced garlic to the skillet and sauté for 60 seconds until fragrant, being careful not to burn it.

Pour the prepared sauce into the skillet and bring to a simmer for 2-3 minutes until the liquid reduces and thickens into a glaze.

Drain the pasta and add it to the skillet, tossing thoroughly to coat the noodles and steak in the sauce.

Remove from heat and garnish with sliced green onions and sesame seeds.