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Cut the meat into strips.
In a small bowl, combine one-third of the diced onions with the garlic, soy sauce, and bouillon. Place the mixture and the meat strips into a freezer bag and mix well. Let marinate in refrigerator for 1 hour.
In the meantime, wash and clean the beans and cut them into bite-size pieces. Place them in a pot and cover the beans with water. Add 1 teaspoon salt and bring to a boil over heat. Cover and let the beans simmer for about 15 minutes, then pour them into a colander and let them drain.
Remove marinated meat from refrigerator. Heat the oil in a large skillet on medium heat and sear the meat in batches until nicely browned all over, about 5 minutes per batch. Remove the meat from the pan and keep it warm.
Place the rest of the onions in the pan and cook them in the remaining oil until translucent. Add the bell pepper and mushrooms, combine well, and cook for 5 minutes. Add the beans, stir, and cook for another 10 minutes. Then fold in the chopped peanuts and the meat and season to taste with salt and pepper.