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1
Combine liquid marinade ingredients in a 2 cup heat proof measure, heat in the microwave (or in a pan of hot water) just enough to thin the honey, stir to combine, add spices, stir.
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2
Allow to cool.
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3
Meanwhile trim all fat from beef, slice up meat, place meat and marinade in a 1 gallon ziploc bag, remove all air from bag and refrigerate for 4 to 48 hours.
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4
Remove meat from marinade, drain in colander, reserve strained marinade!
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5
In a wok or large skillet over medium/high with teaspoon of sesame oil (just enough to coat pan when wiped with a paper towel) cook meat until lightly browned, stirring constantly.
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6
Pull meat from center of pan and add chopped vegetables and 1/4 cup of water.
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7
Cover and bring to a simmer.
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8
Cook until veggies are tender, about 5 minutes or until desired tenderness is reached, be sure to stir every few minutes after the first 5.
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9
Remove meat/veggie mixture, pour reserved marinade into pan, bring to a boil.
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10
Allow to boil for a minute or two to kill any bacteria that was present from the marination process.
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11
While stirring constantly, slowly pour cornstarch mixture into heated marinade until desired thickness is reached it may not take all the cornstarch.
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12
Just GO SLOW as once the thickening process starts it happens almost instantly.
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13
Add meat/veggies back into the sauce, toss to mix and coat, pour onto a serving platter.
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14
Serve with white rice.
