Once hot, add your beef strips and cook until browned. Approximately 2 minutes on each side. Remove from the wok and set aside.
Add the peppers and onions to the hot skillet to sautee for 2-3 minutes until the onions are softened and slightly opaque.
Meanwhile, combine cornstarch and soy sauce In a small bowl to make a roux, then stir in the beef broth. Set aside.
Add your beef back into the wok with the cooked veggies. Mix in the bean sprouts, then slowly stir in the beef broth mixture.
Bring to a simmer and cook until the sauce has reached your desired consistency.
Serve and enjoy :)
Video
Notes
Pay attention to the consistency of your sauce. It should be thick enough to coat the beef and vegetables evenly but not too thick that it becomes gloopy. You can add more cornstarch to thicken your sauce or more beef broth to thin it out.
Taste and adjust the seasoning of the dish before serving. You can add more soy sauce for saltiness, a splash of rice vinegar for acidity, or a sprinkle of sugar to balance the flavors.