Marinade:

2 Tbsp soy sauce
1/8 Tsp black pepper

Combine marinade ingredients in a medium bowl. Add beef and stir to coat. Set aside for 30 minutes.

1/2 lb beef sirloin or flank steak, thinly sliced across the grain
3 Tbsp vegetable oil
1/2 tsp minced fresh ginger
1 tsp crushed red pepper
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

Cooking:
Place wok or wide frying pan over high heat until hot. Add Tbsp of the vegetable oil, swirling to coat sides. Add ginger and crushed red pepper and cook, stirring, until fragrant, about 5 seconds. Add beef and stir-fry for 2 minutes or until barley pink. Remove beef and set aside. Add the remaining 1 Tbsp vegetable oil to work. Add green and red bell peppers and stir-fry for 1 minutes or until crisp-tender. Return beef to wok. Stir in sugar, salt, pepper, Sichuan peppercorns, and sesame oil. Serve over rice.