Black Pepper Beef

Ingredients:
½ lb beef tenderloin, flank steak or flap meat (cut into pieces)
2 ½ tb cooking oil
1 clove garlic (minced)
1 inch piece fresh ginger (peeled and sliced)
½ small green bell pepper (deseeded and cut into pieces)
½ small red bell pepper (deseeded and cut into pieces)
½ onion (cut into strips)
1 ts freshly ground black pepper
Salt, to taste

Marinade:
1 ½ ts Maggi seasoning sauce
½ ts soy sauce
½ ts dark soy sauce
1 ts oyster sauce
1 ts Worcestershire sauce
1 ts Chinese rice wine or sherry
½ ts cornstarch
½ ts sesame oil
½ ts sugar

Method:
1. Marinate the beef with all the marinade ingredients, about 15 minutes.

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 black pepper. 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.