I usually buy the top sirloin steak that has been cut by the butcher in thin strips for stir fry, but if you don't have that, cut beef in thin strips against the grain and then chop into bite size pieces. Place in a container or Zip Lock bag and pour 1 tbsp of the oil and teriyaki sauce over beef and mix. Refrigerate over night.
Chop the onion in half and each half into 1/2 inch slices and then break apart the ring halves to separate.
Chop the bell peppers into medium julienne. Julienne cut is when the food item is cut into long thin strips, similar to matchsticks.
Chop the jalapeños into a small dice and add to onions and peppers in a bowl, set aside.
In a bowl mix the beef stock, black bean paste, crushed and chopped garlic, the fresh ginger, soy sauce and cornstarch.
Get your wok heated on high for several minutes so it's smoking hot. Add remaining 2 tbsp oil and your drained beef to the wok and quickly cook to sizzling effect for several minutes.
Next add the vegetables and jalapeños and toss to incorporate quickly. After 2 minutes add the sauce mixture and quickly stir fry, mixing to coat the beef and vegetables completely. After 2 minutes remove from wok and serve.
Top with chopped cilantro for garnish if you like - optional.