Prepare marinade by combining the first 6 ingredients in a zip-lock bag and blend well.  Place the sliced steak strips in the zip-lock bag and allow to stand at room temperature for 15 minutes. 

NOTE: I prefer to marinate for a longer period of time, so I placed the package in the fridge for about 4 hours, and allowed to sit at room temperature for approx. 30 minutes before cooking.

Steam the cleaned and cut green beans for 5-6 minutes, and set aside.

Pour the steak and marinade into a bowl.  Transfer the steak to the wok with tongs, allowing the marinade to drip into the bowl and reserve the marinade.  Stir fry the steak in peanut or canola oil over medium high heat for approx. 2 minutes, or until browned, then remove and set aside.

Add the peppers and steamed green beans to the wox and stir fry for 3-5 minutes.

Whisk the cornstarch into the reserved marinade, add the mixture to the cooking vegetables and stir fry for an additional 30 seconds or so, until the sauce thickens.  Stir the steak into the vegetable mixture and cook for an additional minute or so.

Remove from heat and serve over rice.