In a medium bowl or resealable plastic bag, combine the beef, soy sauce, ground black pepper, and cornstarch. Mix well and set aside to marinate for 15 to 30 minutes.

In a small bowl, whisk together the soy sauce, broth or water, honey or brown sugar, sesame oil, garlic, ginger, and cornstarch. Set aside for later use.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Cook the marinated beef in batches until lightly golden brown, about 2 to 3 minutes for each batch.

Transfer the cooked beef to a bowl.

In the same pan, add the remaining tablespoon of oil and sauté the onions, bell pepper, and carrots for 3 to 4 minutes until the onions are translucent.

Stir in the broccoli and cook for an additional 2 minutes until it is crisp-tender.

Return the cooked beef along with any juices to the pan.

Pour in the stir fry sauce and cook for about 2 minutes, tossing frequently until everything is well coated.

Stir in the scallions and take it off the heat. Garnish with sesame seeds if desired and serve immediately with steamed rice.