Over medium heat, in a wok or saucepan with olive oil, sauté the garlic, ginger and onion for 3 minutes. Add the beef and cook for 5 minutes. Add the broccoli and bell pepper.
In a small bowl, mix the soy sauce, honey, lemon, and ground pepper. Adjust to taste.
In another small bowl, mix the starch and half of the water. Set aside.
Pour the soy sauce mixture in the wok then add the remaining half of the water. Cook for 10 - 15 minutes or until the vegetables are cooked through but still crispy. Pour the cornstarch mixture and cook until the sauce is thick. Serve with steamed brown rice or quinoa.