Cut the steak: Trim excess fat from the meat and then cut strips of the meat against the grain and just barely less than 1 inch wide. Rotate the strips and cut into bite-sized pieces. (Remove any large chunks of fat or gristle.)
In a large bowl, whisk together the soy sauce, honey, chili paste, 1/2 teaspoon sesame oil, and garlic. Place the cut meat pieces into the mixture and toss well to coat. Cover tightly and marinate for at least 20 minutes and up to 4 hours. (While it is marinating, whip together the sauce!) When ready to cook, turn on your ventilation fan.
Heat a large nonstick skillet over medium-high to high heat. As the pan heats, add in 1 tablespoon of sesame oil. Place some of the steak in the pan in a single layer. It should sizzle loudly AS SOON as it hits the pan to get a nice sear. (If it doesn’t, the pan isn’t hot enough.) Don’t stir or move the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Quickly flip the bites over and cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but not cook the inside. You want these bites tender so avoid over-cooking. Remove all of the cooked steak bites to a plate. Add the remaining sesame oil to the pan and repeat the cooking process with the next batch just as before. Once all the meat is cooked, topped with sesame seeds if desired and enjoy with the dipping sauce.
Zest part of 1 lime to get 1/2 teaspoon lime zest and then juice 2 limes to get about 3-4 tablespoons lime juice. Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt + pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).