Step 1

Pour 2 tablespoons soy sauce and sugar over sliced steak. Marinate at least 30 minutes or up to 4 hours. While the beef is marinating, prep the remaining ingredients.

Step 2

In a small bowl or 2 cup measure, combine the cornstarch, beef broth, the remaining 2 tablespoons soy sauce. Whisk until blended. Set aside.

Step 3

Heat 1 tablespoon vegetable oil in large skillet over medium-high.  Add half the beef and cook until browned around the edges. Turn the beef slices over and continue cooking for about 2 minutes more. Remove to a plate and keep warm. Repeat with another tablespoon of oil and more sliced beef until all meat is browned.

Step 4

Pour the last tablespoon of oil into the pan. Add the bell pepper, onions and black pepper. Sauté until the vegetables are crisp tender and slightly charred, about 5 to 8 minutes.

Step 5

Reduce the heat to medium. Add the in the garlic, ginger and crushed red pepper flakes, if using. Sauté, stirring constantly until the garlic is fragrant, about 1 minute.

Step 6

Return the cooked beef to the pan, along with any accumulated juices, and the beef broth mixture. Cook until the sauce thickens, about 3 to 5 minutes. Gently fold in the tomatoes and stir to coat. Remove from the heat and serve immediately.

Step 7

Garnish with additional black pepper and parsley.

Step 8

Serve over hot cooked rice. Pass additional soy sauce for serving.