In a large measuring cup, whisk together the beef broth, chicken broth, soy sauce, peanut butter, honey, hot sauce, and ground ginger. Set aside.Season the ground beef with salt and pepper. In a large skillet over medium-high heat, cook and crumble the beef until browned, about 7 to 10 minutes. Drain any excess grease and set the beef aside.Turn off the heat and pour the wine into the skillet. Scrape up any browned bits from the bottom and cook over medium heat until reduced by half, about 2 minutes.Add the oil and minced garlic to the skillet and sauté for 1 minute.Increase heat to medium-high and add the sliced onions, carrots, and mushrooms. Stir-fry for 5 minutes. Add the red bell pepper and shredded cabbage, if using, and cook for 3 more minutes.Stir the cornstarch into the prepared sauce mixture, then pour it into the skillet. Bring to a boil to thicken the sauce, then reduce to a simmer.Meanwhile, bring a small pot of water to a boil. Add the ramen noodles and cook for just 1 minute until loosened. Drain immediately.Add the drained noodles and cooked beef back into the skillet. Toss everything together until evenly coated and heated through.Garnish with sliced green onions, toasted sesame seeds, and chopped peanuts. Serve hot and enjoy!