Marinate the beef: In a big bowl, marinate the 12 oz beef with 1 tbsp minced garlic, 1/8 tsp salt, 1/8 tsp black pepper, 1 tbsp reduced sodium soy sauce, and 1/2 tsp dark soy sauce. Cover and let sit for 15 minutes at room temperature.

Cook the vegetables: In a cast iron skillet, heat 1 1/2 tbsp soybean oil over high heat. Add 8 oz sliced bell peppers and 4 oz yellow onions, and stir fry for 2 minutes or until just tender. Add 1 tbsp minced garlic and 1/8 tsp salt. Stir for 30 seconds or until fragrant. Remove to a plate and set aside.

Stir-fry the beef: Turn the heat to high. Add 1 1/2 tbsp soybean oil to the same skillet. Add the marinated steak to the skillet and stir fry for 30 seconds. Add 2 tbsp white wine and cook for 10 seconds, allowing the alcohol to evaporate. Turn off the heat. Transfer to a plate and set aside.

Make the sauce: Add 1/3 cup chicken broth, 1 tbsp cornstarch, 2 1/2 tsp reduced sodium soy sauce, 1/2 tsp dark soy sauce, and 1 tsp honey. Mix well to dissolve. Cook for 30 seconds. Return the vegetables and beef to the pan. Add 1 tsp red pepper flakes and stir. Then add 1 oz scallions, 1/2 tbsp roasted sesame seeds, and the remaining 1/8 tsp black pepper. Turn the heat to high and stir vigorously to combine all ingredients.

Turn off the heat. Add 1/2 tsp sesame oil. Give everything a final mixing.

Plating: Transfer the beef to a plate or a bowl. Serve with cooked rice. Garnish with a sprinkle of roasted sesame seeds.