Place the sliced beef in a shallow bowl. Sprinkle the beef with salt, pepper, cornstarch, and rice vinegar. Toss well to coat and set aside.

In a small bowl, whisk together soy sauce, water or broth, honey, vinegar, garlic, minced ginger, chile sauce, and cornstarch.

Place a wok or large skillet over medium-high heat. Mist it generously with cooking spray then add ½ tablespoon of oil.

When the oil starts to shimmer, add half of the beef slices in a single layer. Cook for 1-2 minutes on each side before removing to a plate.

Return the skillet to medium-high heat, mist it again with cooking spray, and add the remaining ½ tablespoon of oil and remaining beef slices. Cook for 1-2 minutes per side and remove to a plate.

Return the skillet to medium-high heat, mist it again with cooking spray, and add broccoli, bell pepper, carrots, and white parts of green onions. Cook until the vegetables are tender, about 5-6 minutes.

If needed, add 1-2 tablespoons of water to help vegetables cook and tenderize.

Push the veggies to the sides of the skillet and add the sauce. Return the cooked beef to the skillet. Cook and stir for 2 minutes, stirring frequently until the sauce thickens.

Remove from heat and stir in the green parts of the sliced green onions.

Serve hot over rice and garnish with sesame seeds.