Steam the edamame according to package directions. If you have already shelled edamame, skip this step.
Chop the broccoli, garlic and ginger, and slice the peppers.
Thinly slice the beef on a diagonal against the grain. Season with a touch of salt.
Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package directions. Drain the noodles and immediately coat with one tablespoon sesame oil to keep noodles from sticking.
Drain the edamame in a colander and remove from the shells. Set aside.
Heat a wok or large sauté pan over medium high heat. Add one tablespoon of the cooking oil and sauté the beef for about two minutes or until beef is cooked. Remove from the pan and set aside in a separate bowl.
Add one more tablespoon of the cooking oil and stir fry the broccoli for one-two minutes, or until it starts to soften. Add the bell peppers and cook for one more minute.
Add the garlic, ginger, and red pepper flakes and stir to combine.
Immediately add the soy or tamari and stir continuously.
Add the beef or chicken broth and bring to a simmer. Lower the heat and cover the wok or pan with a lid to steam the vegetables. Cook for 3-5 minutes, or until the broccoli is cooked.
Remove the lid and add the coconut milk. Add the beef back to the pan and stir to combine. Simmer so that the sauce can thicken and reduce somewhat. You want to have a good amount of broth let over, so don't reduce it all the way. Add the soba noodles and coat in the sauce and drizzle with remaining 1 Tbsp. sesame oil and edamame.
Serve immediately.