Slice beef across prominent grain into 1/4 inch thick slices. In a large mixing bowl, combine soy sauce, sugar, sesame oil, ginger, and red pepper. Add beef and toss to mix well. Set aside. Cut cabbage crosswise into 1 inch slices. Set aside. Heat the wok over high heat about 1 minute or until hot. Drizzle 1 1/2 tablespoons vegetable oil into the wok and heat 30 seconds. Drain the beef; reserve the marinade. Add half the beef to the wok; stir fry until well browned. Remove to a large bowl. Repeat with remaining 1 1 /2 tablespoons vegetable oil and beef. Add reserved marinade and broth to the wok; cover the wok and heat to a boil. Add carrots; cook, uncovered, about 5 minutes or until crisp tender. Add cabbage, cauliflowerettes, and green beans; cook and stir until tender. Return beef and any accumulated juices to the wok and heat through. Serve over noodles in soup bowls.