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In a small bowl, whisk together beef broth, soy sauce, brown sugar, Worcestershire sauce, cornstarch, black pepper, and ginger.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced steak and sear for 3–4 minutes until browned. Remove and set aside.
Add remaining oil to the skillet. Add bell peppers and onion, then cook for 4–5 minutes until slightly tender.
Stir in garlic and cook for 30 seconds.
Return steak to the skillet and pour the sauce over everything.
Simmer for 3–5 minutes, stirring often, until the sauce thickens and coats the beef and vegetables.
Serve warm over fluffy rice or noodles. Store leftovers in the refrigerator for up to 3 days.