Skillet Pepper Steak and Rice

Prepare rice accoring to package directions; set aside. Whisk together beef broth, 1 tablespoon cornstarch, soy sauce, sugar, ginger, and, if desired, garlic-chili sauce; set aside. Combine remaining 2 tablespoons corn-starch, salt, and pepper; dredge steak slices in mixture. Heat oils in a large skillet or wok over medium-high heat; add steak, and stir-fry 4 minutes or until browned. Add bell pepper, onion, and mushrooms; stir-fry 8 minutes or until tender. Add garlic; stir-fry 1 minute. Stir in broth mixture. Bring to boil; reduce heat, and simmer 3 to 5 minutes or until thickened. Remove from heat; stir in rice.