In a bowl, mix together the water, honey, lemon juice, soy sauce, cornstarch and red-pepper flakes. Add steak strips and toss to combine.
In a nonstick skillet, heat 1 tablespoon oil over high heat. Add bell peppers, carrots, and scallion, and stir-fry 1 minute. Add ginger and garlic; stir-fry another 1 minute. Transfer vegetables to a bowl.
Heat remaining 1 tablespoon oil, and add the steak; stir-fry 4 minutes. Return vegetables to skillet and stir-fry until heated through. Serve with rice, if desired.
463 calories (29g protein, 35g carbohydrate, 23g fat) per serving
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