Step 1: In a medium bowl, whisk together the sliced beef, cornstarch, 1 tablespoon of soy sauce, and Shaoxing wine. Let the beef marinate for 15 minutes to velvet the meat.
Step 2: In a small jar, mix the remaining soy sauce, dark soy sauce, honey, and sesame oil to create the shanghai angus steak glaze.
Step 3: Heat a wok or large heavy skillet over high heat until it starts to smoke. Add one tablespoon of oil and sear the beef in batches until browned on both sides. Remove and set aside.
Step 4: Add the remaining oil to the wok. Stir-fry the onions and bell peppers for 2-3 minutes until slightly softened but still crisp.
Step 5: Add the garlic and ginger to the center of the wok and cook for 30 seconds until fragrant.
Step 6: Return the beef to the wok and pour the sauce over the mixture. Toss rapidly for 1-2 minutes until the sauce thickens and coats every piece of the shanghai angus steak.
Step 7: Garnish with sliced green onions and sesame seeds, then serve immediately over rice.