Spicy Beef Pad Thai

Name: Spicy Beef Pad Thai
Ingredients: 2 tablespoons low-sodium soy sauce; 1/3 cup low-sodium chicken stock; 1 large egg; 1 1/2 tablespoons peanut oil; 8 ounces skirt steak, cut into thin 1-inch-long slices (you can substitute chopped scallops or shrimp); 1 small Thai chile or serrano chile, chopped small; 1/4 cup finely chopped shallots; 1 package thin, dry rice noodles; 1/4 cup oyster sauce; 1 cup finely chopped broccoli; 1/4 cup finely chopped peanuts; 1/2 cup roughly chopped green onions; 1 cup mung bean sprouts