Slice the beef. Freeze the steak for 15–20 minutes to firm it up, then slice very thinly against the grain. Pat dry with paper towels and season lightly with salt and pepper.

Make the sauce. In a small bowl, whisk honey, soy sauce, rice vinegar, sesame oil, 1 teaspoon cornstarch, and water or stock. Add red pepper flakes if you like heat. Set aside.

Prep aromatics. Mince the garlic and grate the ginger. Keep them close to the stove so you can work quickly.

Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer. The pan should be hot enough that a drop of water sizzles instantly.

Brown the beef in batches. Add half the beef in a single layer. Cook 60–90 seconds per side until browned but not overcooked. Transfer to a plate. Repeat with the remaining beef, adding more oil if needed.

Sauté the aromatics. Lower the heat slightly. Add garlic and ginger to the empty pan. Stir for 20–30 seconds until fragrant, scraping any browned bits from the bottom.

Thicken the sauce. Give the sauce a quick stir and pour it into the pan. Bring to a simmer. If it seems thin after 1 minute, mix the remaining 1 teaspoon cornstarch with 1 tablespoon water and stir in. Cook until glossy and slightly thick.

Coat the beef. Return the beef and any juices to the pan. Toss to coat for 1–2 minutes. The sauce should cling to the beef in a shiny glaze.

Taste and finish. Adjust seasoning with extra soy sauce, honey, or vinegar as needed. Turn off the heat. Garnish with green onions and sesame seeds.

Serve. Spoon over hot rice or noodles. Add steamed broccoli or snap peas on the side for crunch.