Remove any large fat caps from the steak. Slice against the grain into 1–1.5 inch bite-sized pieces. Season lightly with freshly cracked pepper.

In a medium bowl, whisk together soy sauce, brown sugar, honey, minced garlic, minced ginger, olive oil, and a pinch of salt until smooth.

Add the steak pieces to the bowl and toss to coat evenly. Let sit at room temperature for 30 minutes for quick flavor, or cover and refrigerate up to 4 hours for deeper flavor.

Place a large skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil if the pan looks dry.

Remove steak from the marinade with tongs, letting excess drip back into the bowl (reserve that marinade if you plan to reduce it). Add steak to the hot skillet in a single layer. Work in batches to avoid overcrowding.

Let steak sear undisturbed for about 2–3 minutes so a crust forms. Flip and cook another 2–3 minutes for medium-rare to medium (adjust time for thicker or thinner pieces).

If you reserved marinade, bring it to a boil in a small saucepan for at least 1–2 minutes to kill bacteria, then reduce it slightly until syrupy. Add the reduced glaze to the pan and toss steak bites to coat for a glossy finish. Garnish with chopped green onions and serve warm.