Heat a large, heavy skillet over medium high heat.
Drizzle about 1 tablespoon of oil in the pan and add the onion and bell pepper. Cook and stir until they softened slightly.
Toss the sliced steak with the corn starch.
Move the veggies to the outside edge of the pan and pour another drizzle of oil in the center. Add the steak, red pepper flakes, salt and pepper, ginger and garlic. Stir and cook until the meat is just brown.
Mix together the soy sauce and brown sugar. Add to the pan along with the beef broth. Stir well and bring to a boil. Simmer about 5 or so minutes. The sauce should thicken slightly because of the corn starch. Taste and adjust seasoning as necessary.
Sprinkle in the sliced green onions and serve with rice.