Begin by cutting flank steak into thin slices against the grain for maximum tenderness. In a bowl or a resealable bag, combine the beef with soy sauce, a dash of pepper, and cornstarch. Let it marinate for 15-30 minutes at room temperature.

Whisk together soy sauce, broth, rice wine, honey, sesame oil, minced garlic, and grated ginger in a mixing bowl. Add a teaspoon of cornstarch to thicken the sauce and set aside.

Heat a large skillet or wok over high heat, add vegetable oil until shimmering. Add the marinated beef in two batches, searing each piece for 2-3 minutes per side, then remove cooked beef from the skillet.

In the same skillet, add remaining oil and reduce heat. Sauté sliced onions for about 3-4 minutes until translucent. Add red bell peppers and carrot, cooking until crisp-tender.

Add broccoli to the skillet along with the cooked beef and prepped sauce. Toss until well-coated and heated through, about 2 minutes.

Remove from heat and sprinkle scallions over the stir fry for garnish. Serve and enjoy!