Whisk together broth, soy sauce, fish sauce, sugar, and corn starch in a small bowl.
Heat sesame oil in a wok. While heating, cut steak into thin strips. Carefully add beef to wok and season with salt and pepper. Stir fry for 5 minutes or until no longer pink. Remove from wok and set aside.
Slice pepper; shred cabbage.
Heat 2 teaspoons olive oil in wok and then add pepper. Stir fry for 3 minutes, then add minced garlic and cook 1 minute more. Remove from wok and set aside.
Heat remaining olive oil and add shredded cabbage. Stir fry for 3-4 minutes. Whisk eggs slightly, then add to wok; cook 1-2 minutes until eggs have set, stirring frequently to scramble.
Add the sauce and bring to a boil; allow to boil 1-2 minutes until thickened. Add back in the removed ingredients, along with the snow peas, and continue to cook 2-3 minutes until heated through.
Top with chopped peanuts and a spritz of lime juice. Serve with pineapple on the side.