Marinade:
1/3 cup soy sauce
1/4 tsp. black pepper
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1/2 lb. beef cut into stir fry size pieces
3 tbsp. vegetable oil
1/2 tsp. minced fresh ginger
1/2 small green bell pepper, seeded and cut into matchstick pieces
1/2 small red bell pepper, seeded and cut into matchstick pieces
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground toasted Sichuan peppercorns (optional)
1 tsp. sesame oil
Hot cooked rice
Preparation:
Combine marinade ingredients in a medium bowl. Add beef and stir to coat. Set aside for about 30 minutes.
Cooking:
Place a wok or wide frying pan over high heat until hot. Add 2 tbsp. of the vegetable oil, swirling to coat the sides. Add ginger and cook, stirring, until fragrant, about 5 seconds. Add beef and stir-fry for 2 minutes or until barely pink. Remove beef and set aside. Add the remaining 1 tsp. vegetable oil to wok. Add green and red bell peppers and stir-fry for 1 minute or until crisp-tender.
Return beef to wok. Stir in sugar, salt, pepper peppercorns, and sesame oil. Serve over rice.