Prepare the beef: If not already sliced, thinly slice the beef sirloin or flank steak against the grain. This is crucial for tender beef. Place the sliced beef in a medium bowl. In a small bowl, whisk together 30ml (2 tbsp) of soy sauce and 15g (2 tbsp) of cornstarch. Pour this mixture over the beef and toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the vegetables and sauce.

Prepare the stir-fry sauce: In a small bowl, combine the remaining 50ml (3.5 tbsp) soy sauce, 15ml (1 tbsp) sesame oil, minced ginger, minced garlic, and 60ml (1/4 cup) water. If using, whisk in the honey or brown sugar until dissolved. Set aside.

Prepare the vegetables: Wash and chop all the vegetables. Cut the broccoli into bite-sized florets. Slice the bell pepper and onion. Peel and thinly slice the carrot diagonally for better texture and visual appeal. Ensure all vegetables are prepped and ready before you start cooking, as stir-frying is a fast process.

Heat the wok or large skillet: Place a wok or a large, heavy-bottomed skillet over high heat. Add 15ml (1 tbsp) of vegetable oil and swirl to coat the bottom. Wait until the oil is shimmering and almost smoking – this high heat is key for a good stir-fry.

Sear the beef: Carefully add the marinated beef to the hot wok in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for about 1-2 minutes per side until browned. Do not overcook at this stage; it will cook further later. Remove the seared beef from the wok and set it aside on a plate.

Stir-fry the vegetables: Add the remaining 15ml (1 tbsp) of vegetable oil to the same wok. Add the carrots and broccoli florets first, as they take longer to cook. Stir-fry for 2-3 minutes until they begin to soften slightly. Then, add the sliced bell pepper and onion. Continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender. They should still have a slight bite.

Combine and sauce: Return the seared beef to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk, then pour it over the beef and vegetables. Stir everything together quickly to coat. Cook for an additional 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients, and the beef is cooked through. The cornstarch in the sauce will help it thicken.

Serve: Remove the wok from the heat immediately to prevent overcooking. Serve the beef and vegetable stir-fry hot, ideally over freshly cooked rice. Garnish with chopped green onions.