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In a small bowl, whisk together the marinade: coconut aminos, lime juice, garlic, ginger and honey.
Place the sliced steak in a plastic bag and pour the marinade over it. Remove any extra air and seal. Use your hands to mix, coating the steak well with marinade. Refrigerate for at least 1 hour, or up to 24 hours.
Heat the olive oil in a large skillet over medium-high heat. Add the steak. (Reserve the marinade from the bag for later.)
Sear the steak until browned on both sides, about 2-3 minutes per side. Remove the steak from the pan and cover with foil to keep warm.
Add the broccoli, bell pepper, snow peas, salt and pepper to the pan. Cook for about 5 minutes, stirring often, until the vegetables are crisp tender.
Pour in the remaining marinade and bring to a simmer.
Add the steak back to the pan and stir to coat. Continue cooking for 4-5 minutes, until the marinade reduces slightly.
Serve with sesame seeds and green onion for garnish, if desired.
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