Heat 1 tbsp canola oil in a medium sized skillet over medium high heat.
Add 1 lb stir fry beef and cook, undisturbed, until browned underneath, about 4-5 minutes. Stir and cook for another 2-3 minutes until brown on all sides, but still pink in the center,
Add 3 whole scallions, white and pale green parts thinly sliced, 2 tsp grated ginger and 5 cloves garlic, very thinly sliced. Cook, stirring until softened, about 2 minutes.
Add 1/4 cup red curry paste and cook, stirring, until paste is fragrant and slightly darkened and is beginning to stick to the bottom of the pan, about 3 minutes.
Add 1 whole red and green bell pepper julienned, and stir to coat.
Add 1 tbsp fish sauce (nam pla), 1 tbsp seasoned rice wine vinegar, 1 tbsp honey, and 1 tsp corn starch dissolved in 1/3 cup soy sauce. Stir to combine and cook for another 3-4 minutes or until the sauce thickens.
