Partially freeze steak; slice diagonally across the grain into 1-1/2" x 1/8" thick strips. Set aside.
Combine cornstarch and water in a small bowl, stirring until smooth; add beef broth and soy sauce. Set aside.
Heat oil in a skillet over medium-high heat; garlic, ginger and salt and pepper; and cook 1 minute, stirring constantly. Add steak, and cook 2 minutes or until browned; remove from skillet. Add pepper and onions, and cook 3 minutes or under tender-crisp. Add beef, green onions and broth mixture; cook 2 minutes or until thickened. Serve over hot rice.