Bring a large pot of salted water to a boil. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Core, deseed, and dice bell pepper into ½-inch pieces.

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

While noodles cook, in a small bowl, combine sweet soy glaze, hoisin, stock concentrate, vinegar, ¼ cup water, and 1 tsp cornstarch (½ cup water and 2 tsp cornstarch for 4 servings). 

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add broccoli, bell pepper, salt, and pepper. Cook, stirring often, until browned and tender, 5-7 minutes.

Add a splash of water and cook, stirring, until evaporated, about 1 minute more. Transfer veggies to a medium bowl.

Add another drizzle of oil to pan. Add beef*, salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Add drained noodles and sauce and cook, stirring continuously, until noodles are coated in sauce, 30-60 seconds.

Return veggies to pan and stir until combined.

Divide lo mein between bowls. Garnish with sesame seeds and as many chili flakes as you like. Serve.