Slice the beef thinly. Freeze the steak for 15–20 minutes to firm it up, then slice 1/4-inch strips against the grain. Pat dry and toss with a pinch of salt and pepper.

Mix the sauce. In a bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, red pepper flakes, and broth. Stir in the cornstarch slurry. Set aside.

Prep the vegetables. Slice bell pepper and onion, cut broccoli into small florets, and trim snap peas. Mince garlic and ginger. Keep everything within reach.

Heat the pan. Set a large skillet or wok over high heat. Add 1 tablespoon oil and let it shimmer. Strong heat helps you sear without steaming.

Sear the beef in batches. Add a single layer of steak. Don’t crowd the pan. Sear 1–2 minutes per side until browned but still tender. Transfer to a plate and repeat with remaining beef, adding oil if needed.

Stir fry the vegetables. Add a little more oil if the pan looks dry. Toss in onion, broccoli, and snap peas. Cook 2–3 minutes, stirring often. Add bell pepper, garlic, and ginger, and cook 1–2 minutes until fragrant and crisp-tender.

Combine and sauce. Return beef and any juices to the pan. Give the sauce a quick stir and pour it in. Toss for 1–2 minutes until the sauce thickens and coats everything.

Taste and adjust. Add a splash more soy sauce for salt, a squeeze of lime for brightness, or a dash of chili for heat. Stir in edamame or a quick scrambled egg now if using.

Finish and serve. Top with green onions and sesame seeds. Serve immediately over rice, cauliflower rice, or noodles.