Begin by preparing your vegetables (washing, peeling, and largely dicing as described in the ingredients list).

Add 1 cup of beef bone broth to a small bowl with freshly minced garlic, freshly grated ginger, honey, soy sauce and 2 tbs of cornstarch. Whisk together until everything is combined.

Add a tablespoon of olive oil to a large pan on medium high heat. Then add in your shaved beef steak. Season with ¼ teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of garlic powder. Stir until the seasonings are well distributed and cook your steak for 1-3 minutes depending on the thickness of the steak(it’s okay if there is still pink showing). Once your steak is cooked through, remove the pan from heat. Then remove the meat from the pan and place it on a plate and set it aside.

In your large wok, add in an additional tablespoon of olive oil then add in your onions and peppers. Season with an additional ¼ teaspoon of salt. ¼ teaspoon of pepper and ½ teaspoon of garlic powder. Stir until all the seasonings are well distributed and cook your vegetables through until they begin to soften and the onions become translucent.