Black Pepper Steak Bowl

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 1/2 tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and slice
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, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste

For the Marinade 
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar

Marinate the beef with all the Marinade ingredients, about 15
minutes.

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.

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.

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.

Shared by Debbie McLean Warner