Ginger Beef and Noodle Bowls

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1 pound beef shoulder top blade (flat iron) steaks or 1 beef top round steak, cut 3/4-inch thick

1 tablespoon dark sesame oil

2 tablespoons minced fresh ginger

2 large cloves garlic, minced

Salt and freshly ground black pepper

2 cans (13 3/4 to 14 1/2 ounces each) ready-to-serve beef broth

3/4 cup thinly sliced green onions

2 tablespoons mirin, or rice wine vinegar

6 cups cooked fresh Asian-style thin-cut noodles or unseasoned instant ramen noodles

1/2 cup matchstick-style shredded carrots