Step 1: Slice and Velvet the Steak
Place the steak in the freezer for 15-20 minutes to firm up, making it easier to slice thinly. Using a very sharp knife, slice the steak as thinly as possible against the grain. This is crucial for tenderness. In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp oil, and 1 tsp black pepper. Add the sliced steak, toss thoroughly to coat, and let it marinate for at least 15 minutes at room temperature. This “velveting” technique (using cornstarch) helps tenderize the steak and gives it a silky texture.

Step 2: Whisk Together the Sauce
In a separate bowl or measuring cup, combine the honey, ¼ cup soy sauce, rice vinegar, water or broth, and the coarsely ground black pepper. Whisk until the honey is fully dissolved. Have your minced garlic and grated ginger ready nearby.

Step 3: Sear the Steak (In Batches)
Heat a large, heavy skillet (cast iron or stainless steel) or wok over medium-high heat until very hot. Add 1 tablespoon of neutral oil. Working in batches to avoid overcrowding and steaming, add a single layer of marinated steak slices. Let them sear undisturbed for 60-90 seconds, then flip and cook for another 30-60 seconds until just browned but not cooked through. Transfer to a clean plate. Repeat with remaining steak, adding a bit more oil if needed.

Step 4: Sauté the Aromatics and Vegetables
In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onions and bell peppers (and any other hardy veggies like mushrooms). Stir-fry for 4-5 minutes until they are vibrant and crisp-tender. Push the vegetables to the sides of the pan, creating a well in the center.

Step 5: Bloom the Aromatics and Simmer the Sauce
Add the minced garlic and grated ginger to the center of the pan. Cook, stirring constantly, for 30 seconds until incredibly fragrant. Pour the prepared honey-pepper sauce mixture into the center. Bring to a simmer, stirring to combine with the vegetables.

Step 6: Thicken the Sauce and Create the Glaze
Give the cornstarch slurry a quick re-stir and then slowly drizzle it into the simmering sauce while stirring constantly. The sauce will begin to thicken and turn glossy within 30-60 seconds. Let it bubble gently for another minute to cook out the starchy taste and allow the flavors to concentrate.

Step 7: Combine Everything for the Final Glaze
Return the seared steak and any accumulated juices to the skillet. Add the toasted sesame oil. Toss everything together vigorously for 1-2 minutes, until the steak is heated through and every piece is coated in the thick, sticky, peppery glaze. The sauce should cling beautifully to the meat and vegetables.

Step 8: Garnish and Serve
Remove from heat immediately to prevent overcooking. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve directly from the skillet or transfer to a serving platter. This dish is best enjoyed immediately over a bed of steamed rice to soak up every last drop of the incredible honey pepper sauce.