Begin by placing the top sirloin steak on a cutting board and covering it with plastic wrap. Using the flat side of a meat mallet, gently pound the steak to help flatten and tenderize it slightly. Cut the steak into thin strips, about ⅓ inch thick and 2 inches long. Pat the steak dry with paper towels, separating any pieces that may be sticking together, and set them aside.

In a mixing bowl, whisk together the low-sodium chicken broth, Shaoxing wine, soy sauce, rice vinegar, granulated sugar, cracked black pepper, sesame oil, and cornstarch. Set the sauce aside.

Preheat a non-stick skillet over moderately high heat and drizzle in 2 teaspoons of vegetable oil. Add half of the steak to the skillet, quickly spreading the pieces apart into a single layer with enough space between them. Lightly season with salt.

Sear the steak for approximately 45-60 seconds on the first side, until it develops a nice brown crust. Flip the pieces quickly and let them brown on the opposite side for another 45-60 seconds. Transfer the cooked steak to a sheet of foil or a plate.

Repeat the process with another 2 tablespoons of vegetable oil and the remaining half of the steak. Once cooked, add the last 2 teaspoons of oil to the now-empty skillet and keep it over moderately high heat. Add the chopped bell peppers and sauté, stirring occasionally, for about 3-4 minutes, until they become slightly tender.

Introduce the green onions, minced garlic, and minced ginger to the skillet. Sauté for an additional minute, allowing the flavors to meld together. Give the sauce mixture a good whisk, then pour it into the skillet. Allow the sauce to thicken, and then toss in the cooked steak.

Remove the skillet from the heat, and serve the Best Ever Pepper Steak warm, savoring each delectable bite.