Start by slicing the flank steak against the grain into thin strips. Peel and devein your shrimp if not already done. Chop your bell pepper, broccoli florets, carrot, garlic, ginger, and green onions.

In a bowl, combine the sliced flank steak with soy sauce and cornstarch. Toss gently until well-coated.

In a large skillet or wok, heat vegetable oil over medium-high heat.

Add the marinated steak to the skillet in a single layer and sear for about 2–3 minutes until browned but not fully cooked through; remove from the skillet and set aside.

In the same skillet, add another splash of oil if needed and toss in minced garlic and ginger; cook until fragrant. Then add bell pepper, broccoli florets, and carrots. Stir-fry for about 4–5 minutes until tender-crisp.

Return the partially cooked steak to the skillet along with the peeled shrimp. Stir everything together and cook for an additional 3–4 minutes until shrimp are pink and opaque. Season with salt and pepper to taste.

Sprinkle chopped green onions over your stir fry along with sesame seeds for garnish. Serve hot over rice or noodles if desired.