1. In a medium bowl, combine the water, soy sauce, honey, garlic, and ginger.

2. Pour 1 cup of the mixture into a large resealable plastic bag; add beef.

3. Seal the bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate the remaining marinade.

4. Drain and discard the marinade from the bag after one hour.

5. In a large nonstick frying pan or wok, stir beef in batches in oil for 3 minutes or until no longer pink.

6. Remove and keep warm.

7. Add broccoli, onion, and peppers to the pan; stir fry for 4 minutes.

8. Add mushrooms; stir fry 2 minutes longer or until vegetables are tender.

9. In a small bowl, combine cornstarch and reserved marinade until smooth.

10. Return the beef to the pan. Stir the cornstarch mixture into the beef mixture.

11. Bring to a boil; cook and stir until thickened. Serve over brown rice if desired.