Start by cutting the steak into small, thin slices.

Wash the vegetables. Chop the bell pepper into short slices. Peel and slice the onion.

As soon as the skillet starts sizzling, stir the beef and turn the heat down to medium. Cook for about 5 minutes or until the beef is tender to your liking and all of the pink color is gone. Be sure to stir the beef every minute for even cooking.

Once beef is done, use a spatula to move it to a heat-safe container.

If you would like more oil for cooking and flavor, you can add it now. Then drop the mushrooms, green beans, bell pepper, and onion into the skillet. It may look like a full pan, but the veggies will shrink as they cook.

Stir the veggies to coat them in the cooking oil. Then heat for 10 minutes, stirring every minute, until they are tender crisp.

Meanwhile, make the sauce in a glass measuring cup. Add 1/4 cup of soy sauce, 1/4 cup of mirin, 1/2 tsp garlic powder, 1/2 tsp ground ginger, and 2 tsps pepper to the cup. Stir to whisk the ingredients into a blended sauce.

Add the beef back into the skillet. Pour the sauce over the beef and vegetables. Stir everything together and allow to cook for 1 minute.

Once the sauce is incorporated and heated through, turn off the stove top. Move the black pepper angus steak dish to a serving plate or bowl.