Slice the beef thinly against the grain into strips about 1/4-inch thick. Look for the direction of the muscle fibers and cut perpendicular to them. For easier slicing, pop the beef in the freezer for 15 minutes before cutting.

In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger until smooth. Set aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat (around 375-400°F) until shimmering. Add beef in a single layer without crowding. Let sear undisturbed for 2-3 minutes to develop a golden crust. The beef should be browned but slightly pink in the center. Flip, cook 1 minute more, then transfer to a plate.

Add remaining oil to the hot pan. Toss in carrots and cook 1 minute, then add bell pepper and broccoli. Stir-fry everything together for 3-5 minutes until vegetables are tender-crisp with bright colors and light char marks.

Add snap peas to the pan and stir-fry 2 minutes more until bright green and tender but still crisp.

Return the beef to the pan along with the prepared sauce. Toss everything vigorously for 1-2 minutes until sauce coats the beef and vegetables evenly and reduces slightly. If sauce seems too thick, add a splash of water.

Remove from heat and garnish with chopped green onions and sesame seeds. Serve immediately over steamed rice.