Begin by preparing the egg or rice noodles according to the package instructions. Bring a large pot of water to a boil and add the noodles, cooking them until al dente—usually around 5-7 minutes. Once cooked, drain the noodles and set them aside.

In a medium bowl, combine soy sauce, brown sugar, hoisin sauce, and cornstarch to create a marinade. Add the thinly sliced beef sirloin to the bowl, ensuring it is well-coated. Allow the beef to marinate for about 10 minutes.

Place a large skillet or wok over medium-high heat and add about 2 tablespoons of vegetable oil. Let the oil heat until it shimmers.

Once the oil is hot, add the marinated beef into the skillet in a single layer. Stir-fry the beef for 3-4 minutes until browned and cooked through.

In the same skillet, add the minced garlic and freshly grated ginger, stirring for 1-2 minutes until fragrant.

Pour the beef broth into the skillet with the sautéed garlic and ginger. Return the cooked beef to the skillet and let it simmer for 2-3 minutes until the sauce thickens.

Add the cooked noodles to the skillet, tossing everything together to ensure each noodle is coated with the sauce.

Remove the skillet from the heat and transfer the sticky beef noodles to a serving platter. Garnish with sliced green onions and sesame seeds.