In a large bowl, combine thinly sliced flank steak with soy sauce, ground black pepper, and cornstarch. Marinate for 15 to 30 minutes.

In a separate bowl, whisk together the broth, rice wine, honey, and toasted sesame oil. Set aside.

Heat vegetable oil in a large wok or skillet over high heat. Sauté half of the marinated beef for 2-3 minutes until browned. Remove and set aside.

If needed, add more oil. Sauté remaining beef in the same manner. Set aside with the first batch.

In the same skillet, add more oil and stir-fry the sliced onion, red bell pepper, and carrot for 3-4 minutes.

Add broccoli florets and cook for another 2 minutes until crisp-tender.

Return the cooked beef to the skillet and pour over the stir fry sauce. Mix well and cook until sauce thickens, about 2 minutes.

Stir in chopped scallions and toss for another minute. Serve hot over rice or noodles.