Slice the beef into long strips ¼ inch thick. Place the beef in a bowl, add the corn starch, season generously with salt and pepper, and stir until the beef is evenly coated. Set aside.

In a wok or skillet, heat one tablespoon of sesame oil over medium heat. Once hot add the carrot and bell pepper. Toss in the oil, add the water, and let simmer for 3 minutes. Then remove from the wok and set aside.

Heat the remaining sesame oil in the wok over medium heat. Once hot add the beef. and cook the beef until it has browned, stirring frequently.

Add the garlic, ginger, soy sauce, rice wine vinegar, sugar, and honey to the wok. Stir to evenly coat the beef. Then add the carrots and bell pepper. Stir. Bring to a simmer and let simmer for 10 minutes.

Add the sesame seeds and scallions, stir, and serve with the scallion pancake tacos.