In a large bowl, combine 1 teaspoon of cornstarch, 1 teaspoon of brown sugar, and salt and pepper to taste.
Add steak slices and toss well to coat; set aside.
In a small bowl, whisk together remaining cornstarch, remaining sugar, beef broth, soy sauce, and pepper to taste until sugar dissolves; set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add green onions, gingerroot, and garlic; stirfry for less than 1 minute or until you can smell the gingerroot.
Add beef slices and stir-fry for 3 or 4 minutes or until done; remove from skillet or wok; set aside and keep warm.
Add snow peas and bell peppers to the skillet or wok and stir-fry till tender-crisp.
Return beef to the skillet or wok along with broth mixture; cook and stir for 2 to 3 minutes or until the sauce has thickened.