Prepare the Sauce:

o In a small bowl, whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch until smooth. Set aside.

Cook the Steak:

o Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

o Season the sliced beef with salt and black pepper.

o Add the beef to the hot skillet in a single layer and cook for 2-3 minutes per side, or until the steak is browned and just cooked through.

Sauté the Vegetables:

o In the same skillet, add another tablespoon of vegetable oil.

o Add the sliced bell peppers and onion. Sauté for 4-5 minutes, or until the vegetables are tender-crisp.

o Add the minced ginger and garlic, and cook for an additional 30 seconds until fragrant.

Combine and Sauce:

o Return the cooked steak to the skillet with the vegetables.

o Give the prepared sauce a quick stir, then pour it over the steak and peppers.

o Toss everything together, cooking for another 2-3 minutes, or until the sauce has thickened and evenly coats the steak and vegetables.

Serve:

o Serve the steak and peppers hot, garnished with sesame seeds or sliced green onions if desired. Enjoy it over steamed rice, quinoa, or noodles for a hearty and flavorful meal.