8 oz 250 g beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic minced
One 1 in 2.5 cm piece fresh ginger, peeled and sliced
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
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.