Transfer the cooked beef to a plate and keep warm.
Add another tablespoon of oil and cook the remaining beef slices the same way.
Cook the vegetables:
Add the last tablespoon of oil to the pan.
Sauté the bell peppers and onions with black pepper for about 5-8 minutes until crisp-tender and slightly charred.
Add aromatics:
Reduce heat to medium.
Stir in garlic, ginger, and crushed red pepper flakes.
Cook for about 1 minute, stirring constantly, until fragrant.
Combine and finish:
Return the cooked beef and its juices to the pan.
Pour the prepared beef broth mixture over everything.
Cook for 3-5 minutes until the sauce thickens.
Add the tomatoes and gently stir to coat.
Garnish with extra black pepper and fresh parsley, if desired.
Serve hot over rice with soy sauce on the side.
