Slice beef as thinly as possible—about 1/4 inch thick—cutting against the grain. For easier slicing, pop the beef in the freezer for 15-20 minutes before slicing.

Toss the sliced beef with cornstarch in a medium bowl, coating each piece evenly. The beef should feel slightly tacky.

Whisk together the soy sauce, honey, and rice vinegar in a small bowl until the honey dissolves completely. Set aside.

Heat your wok or largest skillet over high heat until it's smoking slightly—about 2 minutes. Add one tablespoon of vegetable oil and swirl it around.

When the oil shimmers, add half the beef in a single layer. Let it sit undisturbed for 90 seconds until you hear a vigorous sizzle.

Flip the beef pieces and cook another 60 seconds until just browned but still slightly pink in the center. Transfer to a clean plate.

Repeat with remaining beef, adding a touch more oil if needed. The beef should be golden-brown around the edges with a slightly crispy exterior.

Add the remaining tablespoon of oil to the hot wok. Toss in the garlic and ginger, stirring constantly for about 20 seconds until fragrant.

Add the onions and cook for one minute, stirring frequently.

Add the bell peppers and broccoli. Keep everything moving with a spatula, cooking for about 3-4 minutes until vegetables are tender-crisp with some charred spots.

Return the beef and any accumulated juices to the wok with the vegetables.

Pour the three-ingredient sauce over everything and toss vigorously for about 60-90 seconds, until the sauce transforms from thin and watery to glossy and thick, coating each piece.

When the sauce clings to the beef instead of pooling at the bottom, give it one final toss and remove from heat immediately. Serve over rice.