Pat dry the steak with paper towels, cut it into 1-inch cubes, and season it with paprika, salt, and pepper; set aside.
In a mixing bowl, combine the soy sauce, water (or broth), garlic, honey, sesame seed oil, rice vinegar, oregano, and cornstarch; whisk until thoroughly combined. Set aside.
Heat 1 tablespoon vegetable oil in a cast iron skillet set over medium-high heat until sizzling hot.
Add 1/2 of the steak cubes to the hot oil and cook for 2 minutes per side or until browned and done. Remove the steak bites from the skillet and repeat with the rest of the steak, adding extra oil as needed.
Remove all steak bites from the skillet and set aside.
Give the previously prepared honey garlic sauce a good stir with a whisk and pour ⅓ of the sauce into the hot skillet; scrape up the browned pieces from the bottom of the pan.
Add the steak bites back to the skillet and pour the rest of the sauce over the steak; cook for 1 to 2 more minutes or until the sauce starts to thicken.
Remove from heat, transfer the steak bites to a plate, and drizzle with the pan sauce.
Garnish with sesame seeds and sliced green onions, and serve.