Ingredients

8 oz (250 g) beef tenderloin, flank steak or flap meat, thinly sliced
2 1/2 tablespoons cooking oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/2 small green bell pepper, deseeded and cut into pieces
1/2 small red bell pepper, deseeded and cut into pieces
1/2 onion, sliced
1 teaspoon ankee black pepper powder
Salt, to taste
For the Marinade 
1 teaspoons soy sauce
1 tablespoon Ankee oyster sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar

DIRECTIONS
1. Marinate the beef with all the Marinade ingredients, about 15minutes.
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat.Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and Ankee black pepper powder. Stir-fry until you smell the aroma from the ingredients in the wok.
4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.