In a medium mixing bowl, combine the soy sauce, pineapple juice, water, rice vinegar, brown sugar, minced garlic, sesame oil, red pepper flakes, and corn starch. Whisk together until well combined and set aside.

Heat ½ tablespoon of olive oil in a large non-stick skillet over medium heat. Season the sliced steak with salt and pepper. Add it to the heated skillet and cook for about 3 minutes, stirring occasionally, until browned on all sides. Remove the beef from the skillet and set it aside.

In the same skillet, add another ½ tablespoon of olive oil and let it heat for a minute. Add the sliced bell pepper and broccoli florets. Cook for about 4-5 minutes until crisp-tender but still vibrant in color.

Push the sautéed veggies to one side of the skillet, creating an empty space. Add the remaining ½ tablespoon of olive oil to that space and heat for another minute. Add the shrimp and cook for about 2-3 minutes, stirring occasionally, until almost cooked through.

Return the cooked steak to the skillet and stir in the green onions and sauce mixture. Toss everything together and cook for about 2 minutes until warmed through, shrimp is fully cooked, and sauce thickens slightly.

For each serving, portion out ¾ cup of cooked rice, accompanied by approximately one-fourth of the stir-fry mixture. Enjoy the beautiful colors and aromas on your plate.