While rice is cooking, in small bowl, combine broth, hoisin sauce, cornstarch, ketchup, vinegar, Worcestershire sauce and pepper; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir 2 to 3 minutes or until beef is no longer pink.
Add bell peppers and cornstarch mixture; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and sauce is bubbly and thickened. Serve over rice.