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In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, chili garlic sauce, sesame oil, cornstarch, water, and black pepper.
Set aside.
Heat a large skillet or wok over medium-high heat for 1–2 minutes. Add the vegetable oil.
Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns.
Drain excess grease from the skillet, leaving just a little for flavor.
Add the sliced onion and green bell pepper. Stir-fry for 3–4 minutes, until the vegetables begin to soften but still have a little bite.
Stir in the garlic and ginger. Cook for 30 seconds, stirring constantly so they do not burn.
Pour the sauce into the skillet and stir well to coat the beef and peppers.
Cook for 2–3 minutes, until the sauce thickens and turns glossy.
Add the bean sprouts and toss gently for 1–2 minutes, just until warmed through. Do not overcook them, so they stay crisp.
Sprinkle with sliced green onions and serve hot over steamed rice, noodles, or cauliflower rice. Store leftovers in an airtight container in the refrigerator for up to 2 days, though the bean sprouts are best fresh.