Begin by slicing the flank steak against the grain into ¼ inch pieces, ensuring tenderness. In a bowl, combine your steak slices with ¼ cup of soy sauce; mix well to coat. Allow the steak to marinate in the refrigerator for at least 10 minutes while you prepare the other ingredients.

While the steak is marinating, mince the garlic and ginger to release their aromatic flavors. In a mixing bowl, whisk together the minced garlic, minced ginger, soy sauce, honey, sesame oil, a splash of water, and cornstarch until fully combined.

Bring a pot of water to a boil and add the rice noodles. Cook them for 3-4 minutes, or until they are al dente. Drain the noodles and rinse them under cold water.

Heat a large skillet or wok over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated flank steak, searing for about 2 minutes on one side before flipping it to cook for an additional minute. Remove it from the pan and set aside.

In the same skillet, add another splash of olive oil and toss in the broccoli florets, sliced scallions, and red bell pepper. Stir-fry for 4-5 minutes.

Pour the prepared sauce into the skillet with the vegetables, allowing it to simmer for 2-3 minutes as it thickens slightly.

Add the cooked steak and drained rice noodles back into the skillet. Toss everything together gently for 4-5 minutes.

Transfer the contents to a serving platter. Garnish generously with toasted sesame seeds and serve immediately.