Combine all ingredients for sauce and marinate beef in sauce for at least 20-30 minutes.

Heat a wok till hot, then add 1 tbsp of oil. Add garlic and onions and fry till onions are translucent.

Add red and green bell pepper and fry for around 2-3 minutes. Remove the vegetables and set aside.

In the same wok, add another 1 tbsp of oil. Add the beef into the wok, without the sauce as much as possible. Sear beef over high heat until the exterior is no longer pink (be careful not to overcook the beef!). We leave out the sauce first so that the liquid doesn’t hinder the beef in getting a good char.

Return the vegetables to the wok and add the sauce into the wok. Mix everything well and cook for 1-2 minutes until the sauce thickens. Serve black pepper beef over piping hot rice.