Prepare the ingredients per the instructions above.

Place the flank steak, sugar, sesame oil, soy sauce, and cornstarch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.

Make the Rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.

Lay out the wonton wrappers on a clean surface. Spoon about 1 tsp of the cream cheese mixture onto the center of each wrapper.

Brush the edges of the wrappers with the beaten egg white.

Fold the wonton wrappers in half diagonally to form a triangle. Press the edges to seal, making sure to press out any air pockets.

Bring a pot of salted water to a boil; add the noodles and cook according to package instructions.

Fry the Rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the wontons in the hot oil for 2-3 minutes or until golden brown and crispy. Drain on paper towels.

(Amount of oil depends on the size of the pan being used.)

Make the stir fry: Preheat the oil in a large pan over medium-high heat. Add the steak in a single layer. Cook for 3-4 minutes per side or until browned. Remove the steak from the pan and cover it to keep it warm. Add the onions, carrots, celery, and broccoli to the pan and cook for 3-4 minutes or until just softened. Season with salt and pepper to taste.

Add the garlic and cook for 30 seconds. Add the beef to the pan. Toss to combine.

In a small bowl, whisk together the soy sauce, sugar, beef broth, cornstarch, and sesame oil. Add the sauce to the pan. Bring to a low simmer and cook for about 5 minutes.

Stir in the noodles until evenly coated. Add the scallions and cook for 1-2 more minutes, until the broccoli is tender.

Mix the coconut water and lime. Serve over ice if desired.

Serve the stir fry with crab rangoon and sauce, fortune cookie, and coconut lime water.