Begin by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced ribeye steak and cook for about 5-6 minutes, or until it turns lightly browned on the outside but remains tender inside. Once done, remove the steak from the skillet and set it aside on a plate.

In the same skillet, add another tablespoon of vegetable oil followed by the chopped red and green bell peppers along with the white onion. Sauté these vegetables for approximately 3-4 minutes until they soften but still retain some crunch, adding color and freshness to your dish.

Now it's time to reunite your cooked steak with the sautéed peppers and onions in the skillet. Mix them well so that all ingredients are evenly distributed before moving on to prepare your sauce.

In a separate medium bowl, combine minced garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and cornstarch; stir until everything is well blended together into a smooth mixture.

Pour this flavorful sauce over your meat and vegetable mixture in the skillet and bring it to a gentle simmer over medium heat. Allow it to cook for about 4-5 minutes until you notice that the sauce has thickened nicely, coating all ingredients perfectly.

Finally, serve your delicious pepper steak hot over steamed rice while garnishing with sesame seeds if desired! Enjoy this delightful meal that rivals any Chinese takeout experience!