1. Cut flank steak lengthwise in half, then crosswise into 1-inch-thick slices. Combine cornstarch, beef broth, soy sauce, sugar, garlic powder, ginger, sesame oil, salt and black pepper in medium bowl.
2. Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot. Add beef; stir-fry 3 minutes or until beef is browned. Add bell peppers, tomato and onions; stir-fry 2 minutes or until vegetables are crisp-tender.
3. Stir beef broth mixture; add to wok. Cook and stir 3 minutes or until sauce boils and thickens.
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