Start by washing and cutting your vegetables. Slice the red pepper into thin strips and prepare the broccoli by cutting it into bite-sized florets.

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

In a separate small bowl, combine cornstarch with a couple of tablespoons of water. Stir well until the cornstarch has fully dissolved.

Heat a tablespoon 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, until browned and cooked through.

In the same skillet, add a little more vegetable oil if needed, then toss in the red pepper and broccoli. Stir-fry for 3-4 minutes until bright green and tender-crisp.

Return the cooked beef to the skillet with the sautéed vegetables and give a gentle stir to combine.

Pour the prepared sauce over the beef and vegetable mixture and stir gently to coat.

Stir in the cornstarch slurry and keep cooking for 1-2 minutes until the sauce thickens.

Once thickened, remove the skillet from heat. Serve hot over rice or noodles.