Preparation

• Put the steak in the freezer for about 15 minutes so that it will be easier to slice. Slice the steak against the grain into thin 4- to 6-inch-long strips. In a medium bowl, whisk 2 Tbs. of the soy sauce, 1 Tbs. of the oyster sauce, 1 Tbs. of the Shaoxing, and 1 Tbs. of the cornstarch. Add the beef. Stir to coat all over, and then sprinkle with the black pepper. Set aside.
• In a medium bowl, whisk the chicken broth with the remaining 2 Tbs. soy sauce, 1 Tbs. oyster sauce, 1 Tbs. Shaoxing, 1 Tbs. cornstarch, the sugar, and sesame oil.
• Heat a wok or large sauté pan over medium-high heat, and add 1 Tbs. of the peanut oil. When very hot and beginning to smoke, add half of the beef in a single layer and cook, undisturbed, 1 minute. Flip and cook another minute until most of the pink is gone and the beef is seared. Remove to a plate and add another 1 Tbs. of the peanut oil to the wok. Repeat with the remaining beef and remove to the same plate.
• Add the remaining 1-1/2 Tbs. peanut oil to the wok, and lower the heat to medium. Add the bell peppers and onion, and cook until just tender and lightly charred, about 5 minutes. Add the ginger and garlic, and cook, stirring, 1 minute more.
• Whisk the sauce mixture, and then swirl it into the wok. Bring to a boil, and then add the beef back to the wok. Stir to coat all over. Remove from the heat, and stir in the cilantro. Serve immediately.