In a medium-sized bowl, combine the steak, dark soy sauce, garlic powder, and Shaoxing wine, and mix well. Add cornstarch and mix until the beef is evenly coated. Set aside and allow to marinate for 10 to 15 minutes

In a small-sized bowl, combine oyster sauce, all-purpose chili garlic sauce, sugar, and water. Mix well and set aside. (If you don't have sweet chili garlic sauce on hand, add 2 tablespoons oyster sauce extra and add

5 fresh birds-eye chiles or 5 dried red chiles, halved).

Heat a large nonstick skillet or wok over medium-high heat until hot. Add enough oil to coat the bottom of the pan.

Add beef and spread it over the bottom of the wok with a wooden spatula. Let it cook for 1 to 2 minutes without stirring. Flip with a spatula. Stir and cook until the surface turns dark brown, but the inside is still raw. Turn to the lowest heat and immediately transfer to a plate.

Add the remaining ½ tablespoon oil and ginger into the same wok. Turn back to medium-high heat (high heat on an electric stove). Stir a few times until fragrant. Add onion. Stir and cook until soft, about 1 minute.

Add bell pepper and stir and cook for 30 seconds until it’s half-cooked through. Add beef back into the wok. Remix the sauce and pour it over top of the beef and vegetables.

Immediately stir the Spicy Beef Stir Fry to mix everything well for a minute until the Spicy Beef Stir Fry is cooked through. Turn off the heat and directly transfer everything to a plate. Serve over white rice.