Szechuan Pepper Beef

Ingredients
28oz total good quality flank steak 
1 tbsp olive oil
1/2 a red onion, sliced thinly
1 large green pepper, sliced
1 large red pepper, sliced
1/4 c low sodium soy sauce 
2 tbsp honey
1/4 c water
1 tsp beef bouillon
1 tsp minced fresh ginger 
2 cloves garlic, minced 
1 tsp sesame oil
1/2 tsp red pepper flakes 
1 tbsp cornstarch 

1. Season steaks with a little bit of salt and pepper. Bring a large frying pan to high heat with the olive oil.
2. Sear the steaks on the hot pan for about 2-3 minutes a side. Remove from pan.
3. Add the vegetables, honey, red pepper flakes, garlic & ginger to pan on medium heat stirring occasionally until softened ~6-8 minutes.
4. Slice steak into strips and add back to pan with vegetables. Stir to combine. 
5. Add soy sauce, water with bouillon & sesame oil. Stir everything together and cook with the lid on low for 15-20 minutes. 
6. Mix cornstarch in with 1 tbsp cold water and add the mixture to the pan, cook uncovered for another 2-3 minutes or until sauce has thickened. If it’s too thick add a splash of water, if it’s too watery cook for a few more minutes with the lid off. Add salt and pepper to taste (or none at all) 
7. Serve over warm rice and garnish with sesame seeds and green onion.