Serves 6

Marinade:
1 1/2 tablespoons oyster sauce
1 1/2 teaspoons sesame oil
1 teaspoon ginger juice mixed with 2 teaspoons Shao-Hsing wine, or sherry
1 teaspoon dark soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
2 teaspoons cornstarch
1 1/4 pounds filet mignon, 1 inch thick, cut across the grain into 1-inch-wide by 2-inch-long slices

Sauce:
1 tablespoon oyster sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons sugar
1/8 teaspoon white pepper
1 tablespoon cornstarch
1/4 cup Chicken Stock

Paste:
4 large cloves garlic, peeled and crushed
4 teaspoons black bean sauce,
4 tablespoons peanut oil
1 teaspoon ginger, grated
1/2 teaspoon salt
3 medium bell peppers, red, yellow, orange, or green, cut into 1-inch by 2-inch pieces

In a large bowl, mix marinade ingredients. Add beef, allow to rest at least 30 minutes.
Reserve.

In a small bowl, mix sauce ingredients together and reserve.

Heat wok over high heat 30 seconds. Add 1 1/2 tablespoons peanut oil, coat wok with spatula. add ginger and salt, stir 30 seconds. Add peppers, stir together, cook for 1 minute. Turn off heat, transfer peppers to a bowl, reserve. Wipe off wok and spatula with paper towels.

Heat wok over high heat 30 seconds. Add remaining 2 1/2 tablespoons peanut oil, coat wok with spatula. add garlic-black bean paste, stir, cook until paste releases its fragrance, about 30 seconds. Add beef and marinade, spread in a thin layer. Cook for 1 to 2 minutes, tipping wok from side to side and turning beef once, to cook evenly. Add reserved peppers, stir-fry for 2 minutes. Make a well in the center of the mixture, stir sauce, pour in. Stir and cook, until sauce thickens, about 1 to 2 minutes. Transfer to a heated dish and serve immediately with cooked rice.