Start by slicing the beef into 5 mm (0.2″) thick slices. Make sure to cut against the grain to avoid a chewy piece of meat.
Soak the slices in cold water for 1 minute to remove the blood then squeeze all the water out.
Marinate the beef with the white pepper, light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, salt, sugar and chicken bouillon powder. Mix in well for until it is sticky to the touch. There also should be no excess water in the bowl.
Pour in the egg white and mix then add the corn starch and stir until combined.
Add in the oil and mix until incorporated. This will prevent the beef slices from sticking to each other when cooking.
Add 5 tbsp oil into a hot wok and stir fry the beef until roughly 80% cooked. You will be tossing it in with the vegetables later, so there’s no need to overcook it. Transfer the beef onto a plate.
Replace the wok with 2 tbsp new oil (or reuse the same one) and stir fry the garlic, onion, ginger and bell peppers for 2 minutes or until fragrant then mix in the black pepper paste.
Pour the cooked beef in and stir fry for another 2 minutes, then plate.
Serve immediately with rice or noodles!