Instructions: 1. Mix ginger, soy sauce, hoisin sauce, worcestershire sauce and szechuan pepper. Pour over beef.

2. Marinate in for 3 hours at room temperature or overnight in the refrigerator.

3. Heat wok. Add peanut oil and beef medallions, stir fry 3-4 minutes until lightly browned.

4. Add peppers, stir fry 1 minute.

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