1. Slice steak thinly against the grain; prepare bell peppers and onion into strips, mince garlic and ginger. In a large skillet or wok over high heat, add 1 tablespoon oil and sear the steak in a single layer. Cook just until browned, then transfer to a plate. Add remaining oil to the pan if needed, then cook the sliced onion and bell peppers until just tender but still crisp, about 3-4 minutes. In a bowl, whisk together soy sauce, beef broth, cornstarch, brown sugar, garlic, ginger, and black pepper. Pour the sauce into the pan with the vegetables and stir until it begins to thicken. Return steak to the pan. Toss everything to coat in sauce, cooking for 1-2 minutes until heated through and the sauce is glossy. Taste and adjust seasoning if needed. Serve hot over steamed rice, noodles, or as desired.