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Marinate the beef. In a medium mixing bowl, add the beef, baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Mix by hand until combined and thoroughly coated. Set aside to marinate for 15 minutes.
Mix the sauce. In a small mixing bowl, add the black pepper, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, beef broth, cornstarch, and water. Mix until combined. Set aside.
Cook the beef. Bring one tablespoon of cooking oil to a wok or large skillet on medium-high heat until hot. Working in batches to prevent overcrowding, spread the marinated beef onto a single layer and cook for 30 seconds on each side until seared and browned. Remove from the wok and set it aside.
Stir fry everything together. Add one tablespoon of cooking oil to the skillet on medium-high heat. Once the pan is hot, add the minced garlic and ginger. Saute for 30 seconds or until fragrant. Then add the onion, red and green bell peppers, and saute for 2 minutes. Lastly, add the beef and stir-fry sauce. Toss together for 2 minutes or until the sauce has reduced, thickens, and evenly coats the beef. Once everything is mixed, turn off the heat, add the sesame oil, and toss to combine.
Serve. Serve immediately with steamed rice and enjoy!