Beef pepper steak

In a small bowl, whisk together the cornstarch and water. Set aside.
In a separate bowl, whisk together the beef broth, soy sauce, brown sugar, thyme, and paprika. Set aside.
In a large skillet over high heat, heat the olive oil. Add the steak strips and cook for 2-3 minutes, or until browned on all sides. Remove the steak from the skillet and set aside.
In the same skillet, add the bell peppers, onion, and garlic and cook for 3-5 minutes, or until the vegetables are tender and slightly caramelized.
Add the cooked steak back to the skillet with the vegetables and pour the beef broth mixture over the top. Stir in the cornstarch mixture until well combined.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened and the steak is cooked to your liking.
Season with salt and pepper, to taste.
Serve the beef pepper steak over a bed of cooked rice.