Begin by slicing the red pepper into thin strips and cutting the broccoli into bite-sized florets. Gather all your ingredients nearby.

In a medium bowl, whisk together the soy sauce, water, brown sugar, ground ginger, garlic powder, onion powder, kosher salt, and black pepper until fully combined. Set it aside.

In a small bowl, mix the cornstarch with a tablespoon of water until smooth, creating a slurry. Set this aside.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for about 3-4 minutes or until browned and cooked through. Remove and set aside.

In the same skillet, add the remaining oil and toss in the red pepper strips and broccoli florets. Stir-fry for 3-4 minutes until bright and tender-crisp.

Return the cooked beef to the skillet with the stir-fried vegetables. Gently toss them together.

Pour the prepared sauce over the beef and vegetables. Stir well to coat everything evenly.

Stir in the cornstarch slurry, mixing thoroughly. Cook for an additional 1-2 minutes until the sauce becomes thick and glossy.

Remove from heat, and serve hot over steamed rice or noodles.