Prep the beef: Freeze the beef for 15–20 minutes to firm it up, then slice very thin against the grain. If you like extra tenderness, toss with 1 teaspoon soy sauce and 1 teaspoon cornstarch. Set aside while you prep everything else.

Make the sauce: In a bowl, whisk soy sauce, oyster sauce, hoisin (if using), rice vinegar, brown sugar or honey, sesame oil, and broth. In a separate small cup, mix cornstarch with water to form a slurry. Keep both near the stove.

Prep the veggies: Slice peppers, onions, and carrots. Cut broccoli into small florets. Rinse snap peas. Mince garlic and ginger. Have everything ready before you start cooking.

Heat the pan: Use a large wok or a wide, heavy skillet. Heat 1 tablespoon oil over high heat until shimmering.

Sear the beef in batches: Add a single layer of beef and let it sear 30–60 seconds before stirring. Cook just until browned with a hint of pink. Transfer to a plate. Repeat with the remaining beef, adding a touch more oil if needed. Don’t crowd the pan.

Stir-fry aromatics: Add a bit more oil if the pan looks dry. Toss in garlic and ginger. Stir for 15–20 seconds until fragrant. Don’t let them burn.

Cook the veggies: Add broccoli and carrots first. Stir for 2 minutes. Add onions, bell pepper, and snap peas. Stir-fry 2–3 minutes more until crisp-tender. You want bright color and a little bite.

Combine beef and sauce: Return beef—and any juices—to the pan. Pour in the sauce. Bring to a brisk simmer over high heat.

Thicken: Stir the cornstarch slurry and add it to the pan. Cook 30–60 seconds until the sauce turns glossy and clings to the beef and veggies. If it gets too thick, splash in a bit more broth or water.

Finish: Taste and adjust. Add red pepper flakes or chili oil if you like heat. Turn off the heat. Sprinkle green onions and sesame seeds on top. Serve right away over rice or noodles with a squeeze of lime.