Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Add the ribeye steak and cook for about 5-6 minutes until lightly browned. Remove it from the skillet and keep warm.

In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the chopped red and green bell peppers with the onion for 3-4 minutes until tender.

Return the sautéed steak to the skillet, mixing it all together.

In a medium bowl, combine minced garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and cornstarch. Stir until well blended.

Pour the sauce mixture into the skillet with the steak and vegetables. Bring it to a simmer, cooking for an additional 4-5 minutes until the sauce thickens.

Serve hot over a bed of rice and garnish with sesame seeds if desired.