In a small container, combine the cornstarch and cold water. Shake well to mix and set aside in a cool location. In a medium bowl, mix together the beef broth, soy sauce, brown sugar, honey (start with 1 tablespoon), minced garlic, ground ginger, and toasted sesame oil. Set this sauce mixture aside.

Heat the peanut oil in a large skillet or wok over medium heat. Add the broccoli florets and toss to coat in the oil. Cook for about 4-5 minutes, until the broccoli is slightly softened. Remove the broccoli from the skillet and set it aside. Tip: Make sure to pat the broccoli dry to avoid excess moisture.

In the same skillet, season the ground beef with salt and white pepper. Cook the beef and diced onions over medium-high heat, breaking the meat apart, until browned and fully cooked. Drain any excess grease. Add the sliced red bell pepper and cook for an additional minute.

Pour the prepared sauce mixture into the skillet with the beef and onions. Bring it to a boil, then reduce the heat and let it simmer for 2-3 minutes. Shake the cornstarch mixture again and slowly stir it into the sauce. Allow it to bubble gently until it reaches your desired thickness.

Lower the heat to low and add the cooked broccoli back into the skillet. Stir everything together to combine and heat through. Serve the beef and broccoli stir-fry over cooked rice, and enjoy! Tip: For perfectly cooked rice, rinse it before cooking to remove excess starch, and follow the package instructions for the best results.