Slice your beef against the grain in thin slices.

Marinate the meat: In a resealable plastic bag, place your slice beef, onion (save half of onion for stir fry), garlic, shaoxing wine, sesame oil, soy sauce, cornstarch, sugar or sugar alternative. Close the bag and mix the contents gently. Place beef and marinade in the refrigerator inside a dish. (just in case the bag gets a leak) Marinate beef for 2-3 hours or up to overnight. (Prepare your rice so that it starts to cook about 15 minutes before you start stir frying your dish.)

Place oil into wok or frying pan and turn the burner on medium high heat.

Carefully put your sliced beef into the oiled and very hot wok. Use your utensils of choice to separate the beef slices. Fry beef slices for about 1 minute or just until the color changes. Remove the beef. Keep warm and set aside.

Add the ginger and chili just until aromatic then add the remaining garlic and red, yellow, green peppers and onions. Stir fry and quickly move the vegetables around for about 1 minute.

Add spicy black bean sauce, soy (tamari sauce) and stir fry.  Add the sliced beef back into the wok. Quickly stir fry until well blended. Add a little drizzle of sesame oil to taste, if desired. (depending on your brand of black bean sauce, some brands are thicker. If needed, add 1 tablespoon of water to the dish to get the sauce moving)

Transfer to a serving dish and garnish with green onions as desired. Serve your delicious beef and peppers in black bean sauce with hot rice or cauliflower rice and enjoy!