Season the cubes of steak with kosher salt and black pepper.
Add 2 Tablespoons oil to a large stainless steel or cast-iron skillet set over medium-high heat. Once the oil is hot, add half of the steak to the skillet. Brown the cubes on two sides then remove them to a plate. Repeat the searing process with the remaining 2 tablespoons oil and steak, leaving all drippings in the pan.
In a small bowl, whisk together the beef broth, soy sauce, honey, hoisin sauce and cornstarch.
Reduce the heat to medium and add the garlic to the skillet. Cook, stirring, until the garlic is fragrant, about 2 minutes. Add the beef broth mixture to the skillet and boil until the sauce becomes thick and syrupy, about 3 minutes.
Return the steak bites and all juices to the skillet and toss to combine. Garnish with sliced scallions and sesame seeds then serve.