Thinly slice the round steak against the grain, ensuring each piece is about 1/4 inch thick for tenderness. Chop the small onion and bell peppers into bite-sized pieces, keeping them separate.

Combine the sliced steak with soy sauce, corn starch, sugar, garlic powder, ground ginger, salt, and pepper in a medium bowl. Mix well and refrigerate for at least 15 minutes.

In a small bowl, whisk together the remaining soy sauce, sugar, and a bit of corn starch to create the glaze. Set aside.

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped onion and bell peppers, sautéing for 3-5 minutes until tender.

In the same skillet, add another tablespoon of oil and heat to high. Add the marinated steak and cook for 5-7 minutes until browned and cooked through.

Return the sautéed vegetables to the skillet with the cooked steak and pour the prepared glaze over. Stir to combine and cook for an additional 1-2 minutes.

Serve the Best Pepper Steak over a bed of fluffy white rice.