1 1/2 pounds flank steak, thinly sliced

1 tablespoon cornstarch (for coating beef)

1/4 cup soy sauce

1/4 cup water

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon grated ginger

1 tablespoon honey

1 teaspoon cornstarch (for sauce)

Sesame seeds, for garnish

Chopped green onions, for garnish

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Slice flank steak thinly and place in a large Ziploc bag. Add 1 tablespoon cornstarch and shake to coat evenly.
Heat a skillet over medium-high heat. Cook beef 3-4 minutes per side until browned. Remove and set aside.
Whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, honey, and 1 teaspoon cornstarch until smooth.
Lower heat to medium, pour sauce into skillet, simmer and stir until thickened (2-3 minutes).
Return beef to skillet, toss to coat with sauce.
Garnish with sesame seeds and green onions. Serve hot.

Add vegetables like bell peppers, snap peas, or broccoli for extra nutrition.

Spice up with crushed red pepper flakes or Sriracha drizzle.

Substitute honey with maple syrup or brown sugar as desired.

Use tamari or gluten-free soy sauce for a gluten-free version.

Store leftovers refrigerated up to 3 days; reheat gently.