Thinly slice your tender beef against the grain. In a bowl, combine the beef with soy sauce, Shaoxing wine, baking soda, cornstarch, and a drizzle of oil. Marinate for at least 15 minutes.

Whisk together the beef stock, soy sauce, oyster sauce, Shaoxing wine, sugar, freshly-ground black pepper, and cornstarch in a separate bowl until smooth.

Heat a wok or non-stick pan, adding a tablespoon of oil. Add the marinated beef in a single layer, searing for 2-3 minutes until browned, then transfer to a plate.

In the same wok, add more oil if needed and toss in the bell peppers and onion. Stir-fry for 3-4 minutes, then add garlic and ginger, cooking for another minute.

Pour the sauce mixture into the wok with the vegetables, stirring well. Simmer for 2-3 minutes until thickened, then add the beef back to the pan.

Drizzle sesame oil over the dish and stir. Cook for another minute, ensuring everything is heated through and coated.

Serve your savory Black Pepper Beef hot, with rice and vegetables on the side.