Season the beef strips with 2 cloves of garlic, ginger powder, onion powder, 1/2 teaspoon curry powder, 1/4 teaspoon thyme, 1/4 tablespoon ground pepper, 2 seasoning cubes and salt to taste. Leave to marinade in the refrigerator for as long as 24 hours or a minimum of one hour.
In a pot, transfer vegetable oil and allow to heat up for few seconds before adding diced onions. Sauté onions for 30 seconds then grate in garlic and allow to sauté till fragrant.
Next, add red and green bell pepper strips, blended sesame oil, soy sauce and oyster sauce. Stir to combine.
Add one cup of water and stir.
Next, add thyme, curry powder, remaining seasoning cub, ground pepper and salt to taste.
Make a slurry by mixing the corn flour in water and combine until a light paste is formed.
Transfer the slurry into the pot and bring to a light simmer. The slurry will help thicken up the sauce.
Finally, add beef strips into the sauce and stir to combine. Take off the heat immediately.