Prep the beef: Pat the 340 g beef strips dry with paper towels and slice thinly across the grain into 4–5 mm strips. Slicing across the grain shortens the muscle fibers and will make the finished beef noticeably more tender.

Marinate briefly: Place the sliced beef in a bowl and toss with 1 tablespoon low-sodium soy sauce, 1/2 teaspoon of the sesame oil, a generous pinch of black pepper, and 1/2 of the minced garlic (reserve the rest for the stir‑fry). Let sit at room temperature for 8–10 minutes while you prep vegetables. This short marinade seasons the meat and the small amount of oil helps transfer heat evenly when searing.

Prep vegetables: Cut broccoli into small, even florets (about 120 g), slice 80 g bell pepper into 0.5 cm strips, and julienne 50 g carrot. Slice the white and light-green parts of the scallions separately from the dark-green tops; reserve the tops for garnish. Uniform pieces ensure even cooking and quick stoves-and-tosses in the wok.

Heat the wok/skillet: Place a wok or large heavy skillet over high heat until it is very hot — you should see faint wisps of smoke from a dry pan. High, direct heat is essential for rapid searing and to get a Maillard crust on the beef without overcooking it.

Sear the beef in a single layer: Add 1 tablespoon vegetable oil and swirl to coat. Add half the beef in a single layer (do not crowd — sear in two quick batches if needed). Let it sit undisturbed for 30–45 seconds to develop color, then toss for another 30 seconds until mostly cooked but still slightly pink in the center. Remove to a plate. Searing rather than steaming the beef locks in flavor and builds the rich caramelized notes that make this dish special.

Cook the aromatics and vegetables: If needed, add a touch more oil (up to 1 tsp). Add remaining garlic, all the minced ginger and the white/light-green parts of the scallions; stir 15–20 seconds until fragrant — this blooms the aromatics and flavors the oil. Add the carrots first and stir for 45 seconds (they take longest), then add the broccoli and stir 60–90 seconds. Finally add the bell pepper and continue to toss for another 30–45 seconds. The objective is crisp-tender vegetables with vibrant color — cook quickly on high heat to avoid sogginess.

Bring the dish together: Return the beef and any accumulated juices to the wok. Add the remaining 1 tablespoon low-sodium soy sauce, a splash (about 1–2 teaspoons) of water if the pan looks dry to create a light glaze, a pinch of chili flakes if using, and the remaining 1/2 teaspoon sesame oil. Toss everything together for 30–45 seconds until well coated and the sauce clings to the beef and vegetables. The final toss melds the flavors without overcooking; sesame oil is added at the end because its aroma is volatile and will dissipate if heated too long.

Finish and rest: Taste and season with a light pinch of salt or extra soy if needed. Remove from heat, sprinkle with toasted sesame seeds and the green tops of the scallions. Serve immediately over 110 g cooked brown rice per person (220 g total), with lime wedges on the side to brighten and lift the rich flavors.