Marinate the sliced steak in 2 tbsp soy sauce and sugar.

Mix the cornstarch, beef broth, the remaining 2 tbsp soy sauce in a small bowl or 2 cup measure until well incorporated and set aside.

In a large skillet, heat a tbsp vegetable oil over medium-high heat. Once the oil is hot, add half of the beef and cook until the edges turned brown. Flip and cook the other side for another 2 minutes. Transfer the cooked beef to a plate and keep warm. Add a tbsp more of oil and cook the rest of the beef slices.

Add the last tbsp of oil into the pan and saute the bell pepper, onions with black pepper for about 5 to 8 minutes or until the veggies are crisp-tender and a bit charred.

Adjust the heat to medium and add the garlic, ginger, and crushed red pepper flakes. Constantly stir for about a minute until the garlic is aromatic.

Add the cooked beef back into the pan with the juices and pour over the beef broth mixture. Continue to cook for 3 to 5 minutes more until the sauce has thickened. Add the tomatoes and gently stir to coat.

Once done, garnish with extra black pepper and parsley.

Serve over hot rice and added soy sauce for serving.