To the steak slices, add rice wine stir to coat the meat. Add dark soy sauce and stir to coat the meat. Add water and stir to coat the meat. Add white pepper and cornstarch, then give it a good stir.
Set the steak aside for 1 hour
Prepare the veggies
Cut the bell pepper up into chunks.
Cut the onion up into chunks.
Finely chopped two green onions.
Roughly chop the ginger and garlic
Stir-frying
On a low flame swirl in 1 Tablespoon of peanut oil
Add the ginger, garlic, and green onions. Cook until you can smell garlic and ginger (roughly 30 seconds)
Add the onions and bell pepper, and turn the heat up to high.
When the bell pepper chunks get some color on them, reduce the flame and remove the veggies from the wok.
With the flame on low, swirl in 1 Tablespoon of peanut oil.
Increase the flame to high and add the meat. Gently spread it out in a thin layer. Let the steak sit for a few seconds until it comes loose. Now you can start to stir-fry the meat.
When the steak loses most of the red color, add the veggies back into the wok. Stir-fry until you like the doneness of the steak. Turn off the heat, and your pepper steak is now ready to serve.