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In a medium bowl or a resealable plastic bag toss together the meat, soy sauce, ground black pepper and cornstarch (which tenderizes the meat, keeping it juicy and preventing overcooking). Set the marinated meat aside for 15 -30 minutes. Or allow to marinate for up to 4 hours in the refrigerator.
In a small bowl whisk together the stir fry sauce ingredients (Soy sauce, broth or water, honey or brown sugar, sesame oil, garlic, ginger and cornstarch) Set aside.
In a large wok or large skillet heat 1 tablespoon of oil over medium-high heat. Cook the meat in 2 batches, not to overcrowd the wok or skillet.
When the oil is hot, add half of the marinated meat, spreading it on a single layer for even cooking. Sauté for about 2-3 minutes or until lightly golden brown on one side. Toss and continue cooking, stirring frequently for about 1-2 minutes. Transfer the meat to bowl. Set aside.
Heat the remaining oil. sauté vegetables, stirring often for about 3-4 minutes
Add the meat back into the wok or skillet with any collected juices. Toss to combine
Pour in the prepared stir fry sauce, and cook for about 2 minutes tossing and stirring frequently. Stir in the scallions and cook, tossing and stirring until the sauce slightly thickens. Remove from the heat and garnish with sesame seeds. Serve immediately over steamed rice or yakisoba noodles