Thinly slice the beef against the grain for maximum tenderness. If you have time, marinate the beef in soy sauce, garlic, and ginger for 15–30 minutes for added flavor.

In a small bowl, whisk together 2 tablespoons soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger. Set aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the beef in a single layer. Let it sear for 2-3 minutes without stirring, so it forms a nice crispy crust. Once seared, remove the beef and set it aside.

In the same pan, add the remaining tablespoon of vegetable oil. Add the carrots, bell pepper, and broccoli. Stir-fry for about 3-5 minutes until the vegetables start to become tender but still crisp.

Add the snap peas to the pan and continue stir-frying for another 2-3 minutes.

Return the beef to the pan along with the pre-made sauce. Stir everything together, making sure the beef and vegetables are evenly coated. Let it cook for another 1-2 minutes, allowing the sauce to thicken slightly.

Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve over steamed rice or enjoy it on its own.