Mix garlic salt, celery salt, onion powder, black pepper, and chili powder in a bowl. Add steak slices and toss to coat.
Heat 1 tablespoon oil in a wok or skillet over medium-high heat. Sear steak in batches until browned (2–3 minutes per side). Remove and set aside.
Add 1 tablespoon oil to the same pan. Stir-fry broccoli, carrots, snap peas, mushrooms, and bell pepper until tender-crisp (3–4 minutes).
Combine broth, soy sauce, honey, and rice vinegar in a bowl. Mix 2 tablespoons cornstarch with 3 tablespoons cold water and add to sauce.
Deglaze the pan with broth mixture, scraping up browned bits. Cook until sauce thickens.
Return cooked steak and ramen noodles to the pan. Toss until coated and heated through. Adjust seasoning to taste.