Combine the soya sauce and balsamic vinegar in a medium bowl and set aside.

Place the steak in a container and coat with 1 tbsp of flour. Add 2 tbsp of the soya sauce and balsamic vinegar mixture to the steak mixture. Turn the meat around in the container until evenly distributed. Set aside for at least 20 minutes.

Take the remaining soya sauce and balsamic vinegar mixture and add 2 tbsp flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger and chili pepper flakes. Whisk to combine.

Heat a non-stick frying pan over high heat. Add the water and broccoli to the pan and cover with a lid. Steam the broccoli until tender crisp. Remove from the pan and add the sliced pepper. Cook until tender crisp. Also remove from the pan.

Add the olive oil to the frying pan and add the marinated beef to the heated oil in a single layer without over crowding. If the beef is crowded, do this in 2 batches, dividing the olive oil.

Allow the beef to sear for about a minute on each side, until beef just barely cooked through. Remove the beef from the pan and set aside along with the broccoli and pepper.

Add the soya sauce and balsamic vinegar mixture into the frying pan and allow it to thicken. This should take about 2-3 minutes. Return the broccoli, peppers and beef to the pan and stir to coat.

Serve over cooked rice or egg noodles, garnishing with sesame seeds and green onions if you wish.