Add the onions, red peppers, celery and carrots to a microwave safe bowl. Cook in the microwave for 4 minutes to soften.
Heat 1 teaspoon olive oil in a large nonstick pan or pot. Add the steak, Cook for 2 minutes. Turn over and continue to cook for 1-2 minutes. Stir often. Remove cooked steak to a plate.
Keep the steak drippings in the large pan and heat 1 more teaspoon olive oil. Add cooked vegetables, ginger, garlic and red pepper flakes. Cook stirring often, for 2 minutes. Stir in broth, rice vinegar, soy sauce, corn and sugar. Bring to a boil. Stir in broccoli slaw or cabbage and ramen noodles. Bring back to a boil and turn down to simmer. Continue to cook and stir often, separating the noodles as they cook with a fork. Cook for 3-4 minutes until ramen noodles are soft. Stir in cooked steak.
To serve: remove the ramen noodles with a fork and divide among each serving. Pour broth with vegetables and steak among 8 servings. Serve with a spoon and chopsticks, if desired. The extra servings freeze great.