Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the thinly sliced ribeye steak to the pan. Sear each piece for about 5-6 minutes, flipping occasionally, until the steak is lightly browned and cooked through. Once done, transfer the steak to a plate and cover it to keep warm.

In the same skillet, add another tablespoon of vegetable oil, heating it for a minute. Toss in the chopped red and green bell peppers along with the sliced white onion. Sauté the mixture for 3-4 minutes, stirring frequently, until the vegetables are tender but still crisp.

In a mixing bowl, combine minced garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and cornstarch. Stir the ingredients together until well blended and the cornstarch is dissolved.

Reintroduce the seared steak back into the skillet with the sautéed peppers and onions. Pour the prepared sauce mixture over the steak and vegetables. Bring everything to a gentle simmer over medium heat, stirring frequently, and let it cook for 4-5 minutes until the sauce thickens.

Once your Takeout Worthy Chinese Pepper Steak has thickened to your liking, take it off the heat. Serve the delicious dish hot over a bed of steamed rice, garnishing with sesame seeds.