Heat the oil over high heat in a large skillet, then saute the onion until soft, about 4 minutes.
Add the broth, aminos, vinegar, honey, garlic, salt, ginger, and pepper and bring to a boil, then reduce the heat to medium-high and reduce by half, about 5 more minutes.
Add the beef and simmer until the liquid has mostly evaporated, 4 more minutes.
Serve over rice, topped with an egg yolk and green onions.