Crush peppercorns in a mortar and pestle until cracked but not finely milled, or seal them in a small re-sealable bag and crush them with a skillet or meat mallet.

Spread the steak on a plate. Sprinkle the crushed pepper and kosher salt evenly over the steak to enhance flavor.

Heat 1 tablespoon of oil in a large skillet over high heat. Add the steak in a single layer and sear, allowing it to brown on the bottom for about 1 minute. Stir-fry for another minute until no longer pink. Transfer to a plate and cover with foil to keep warm.

Return the skillet to medium-high heat, adding the remaining 1 tablespoon of oil. Add sliced bell peppers, green onions, ginger, and garlic. Stir often for 1 to 2 minutes until fragrant but not burnt.

In a measuring cup, stir together the beef broth, soy sauce, Worcestershire sauce, and cornstarch until combined.

Pour the broth mixture into the skillet with the cooked vegetables. Stir well, cover, and cook for about 2 minutes until peppers soften.

Add the seared steak back into the skillet, bringing the mixture to a simmer. Stir constantly until everything is heated through. Remove from heat and serve hot, garnished with fresh parsley if desired.