Vietnamese Beef and Ramen Noodle Bowl

In a medium bowl, combine the sliced beef, 1 tablespoon of soy sauce, and 1 teaspoon of brown sugar. Let marinate for 10 minutes.

In a separate bowl, combine the broccoli florets, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and 1 teaspoon of brown sugar. Toss to coat the broccoli and let it pickle for 10 minutes.

Heat a grill or grill pan over medium-high heat. Grill the marinated beef for 2-3 minutes per side, or until cooked to your desired doneness. Remove from the grill and set aside.

In a large pot, bring 4 cups of water to a boil. Add the ramen noodles and cook according to the package instructions, about 2-3 minutes. Drain the noodles and set aside.

In a small bowl, whisk together the tamarind paste, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, the minced garlic, grated ginger, Sriracha, and 1 tablespoon of brown sugar to make the tamarind sauce.

To assemble the bowls, divide the ramen noodles among 4 serving bowls. Top with the grilled beef, pickled broccoli, and a drizzle of the tamarind sauce. Garnish with the chopped cilantro and mint leaves.