Heat oil in stockpot over medium heat until hot. Place beef steaks in stockpot; brown evenly. Pour off drippings; season with pepper, as desired.
Add 1 cup water, seasoning packets from ramen noodles and ginger; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
Remove steaks; keep warm. Add remaining 2 cups water, broccoli and noodles to stockpot; bring to a boil. Cook, uncovered, 4 to 6 minutes or until broccoli is crisp-tender and noodles are tender, stirring occasionally.
Carve steaks into thin slices; return to stockpot. Season with salt and pepper, as desired. Garnish with toppings, if desired.
Nutrition information per serving: 408 Calories; 144 kcal Calories from fat; 16 g Total Fat; 6 g Saturated Fat; 7 g Monounsaturated Fat; 9 mg Cholesterol; 928 mg Sodium; 31 g Total Carbohydrate; 3.1 g Dietary Fiber; 35 g Protein; 6 mg Iron; 5.2 mg NE Niacin; 0.4 mg Vitamin B6; 2.9 mcg Vitamin B12; 8.3 mg Zinc; 35.4 mcg Selenium;