Whisk together 2 T cornstarch, ginger, beef broth, soy sauce, and red pepper. Set aside.

Combine remaining 2 T cornstarch, salt and pepper; dredge steak in mixture.

Heat vegetable oil and sesame oil in a large skillet over high heat 3 minutes; add steak and garlic, and saute 4 minutes or until browned.

Add bell pepper and onion; saute 8 minutes or until tender. Stir in broth mixture; reduce heat and simmer 3-5 minutes or until thickened. Serve over hot cooked rice.