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Bring a large pot of water to a boil and cook the noodles until they are about 3 minutes from being al dente. Add the broccoli florets to the pot with the noodles and cook an additional 2 to 3 minutes, or until they are crisp-yet-tender.
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Drain well, rinse with cold water, and toss with a splash of grapeseed oil to prevent the noodles from sticking. Set aside.
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Mix together the sliced flank steak and oyster sauce. Allow to marinate at room temperature while preparing the remaining ingredients.
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To make the sauce combine the chicken stock, soy sauce and sesame oil in a bowl and set aside.
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Heat a large wok or sauté pan over medium-high heat and add the grapeseed oil. Sauté the flank streak, stirring frequently until lightly caramelized, 3 to 4 minutes.
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Add the mushrooms and continue to cook until just tender. Add the garlic, ginger and scallions and cook an additional 30 seconds or until aromatic.
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Add the sauce, cooked noodles and broccoli and toss well. Cook until the sauce has thickened and serve.
