MARINADE:
1/3 cup soy sauce
1/4 tsp. black pepper
     **********
1/2 lb. beef cut into stir fry size pieces
3 tbls. vegetable oil
1/2 tsp. minced frest 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 tbls. 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. vegatable 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.`  

To be fair, I found this in A Wok for All Seasons by Martin Yan.
This serves about 3 to 4.

» Beef with Ginger and Onions
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» Beef and Peppers in Hoi-Sin Sauce
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» Asian Flank Steak
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