Trim any excess fat off the beef short ribs, then cut them into bite-sized pieces. Pat the pieces dry with paper towels.
In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger, sesame oil, and black pepper to make the marinade.
Add the beef pieces to the marinade, coat well, cover and let sit for at least 30 minutes at room temperature or up to 2 hours in the fridge.
Remove the beef from the marinade (reserve the marinade) and toss the pieces in cornstarch to coat.
Heat a large skillet over medium-high heat. Add beef pieces in a single layer and sear for 2-3 minutes on each side until browned and slightly crispy. Remove and set aside.
Lower heat to medium and pour reserved marinade into skillet. Simmer for 2-3 minutes until slightly thickened. Return beef to pan and toss to coat. Cook for another 2 minutes.
Turn off heat and garnish with chopped green onions and sesame seeds. Serve immediately with steamed rice or your favorite sides.
