Thinly slice your chosen beef against the grain for tenderness. Marinate it in soy sauce, minced garlic, and grated ginger for 15-30 minutes if you have the time, enhancing the flavor.

In a mixing bowl, combine soy sauce, hoisin sauce, sesame oil, honey, and any remaining garlic and ginger. Stir until well mixed.

In a wok or large skillet, heat vegetable oil over medium-high heat. Once hot, add the marinated beef, searing it for 2-3 minutes until browned, then remove it from the pan and set aside.

Add the remaining oil to the pan. Toss in the bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-5 minutes until they are beginning to soften but still vibrant.

Incorporate the trimmed snap peas into the mix and continue stir-frying for another 2-3 minutes until they are crisp-tender.

Return the browned beef to the pan along with the prepared sauce. Stir everything together to coat the ingredients well and cook for 1-2 minutes until the sauce thickens slightly.

Garnish the stir fry with chopped green onions and sesame seeds. Serve it over steamed rice or enjoy it straight from the pan.