PREPARATION: Cut steak on the diagonal into 1 cm slices each 5 cm long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice wine, quarter teaspoon sugar and quarter tsp oil. Pour this mixture over beef, mix well, and let stand for 15 minutes. Cut peppers in half, remove seeds. Cut into 1 cm long strips. Smash, peel, and mince garlic. Peel and mince ginger root. In a cup, mix together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy sauce, and quarter teaspoon sugar. Wash black beans and drain. Mash. COOKING: Heat 1 tablespoon of the oil with half teaspoon salt over high heat. Add beef and stir-fry 1 minute. Remove beef from pan and set aside. Clean the pan. Heat the other tablespoon of oil over high heat. Add the mashed black beans, garlic, and ginger root; stir-fry for about 1 minute. Add green pepper and onion. Stir-fry for 2 minutes. (The pepper slices should remain crisp.) Return beef to skillet and add the cornstarch mixture. Cook and stir until thickened, about 1 minute. Serve.