Instructions: Combine the beef, black pepper, garlic, sesame oil, soy sauce, sugar and sherry in a large bowl. Set aside to marinate for at least 1 hour but no more than 3 hours.

Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add the peppers, onion, salt and oyster sauce. Cook, stirring, for 1 minute. Add the chicken stock, cover, and cook for about 10 minutes or until the peppers are tender.

Meanwhile, heat the remaining vegetable oil in a large skillet over high heat until almost smoking. Add the beef and brown on both sides, about 1 minute per side.

Add the peppers to the beef. Dissolve the cornstarch in 1 teaspoon of water and stir into the mixture. Bring to a boil and immediately remove from the heat. Serve with cooked rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.