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Whisk together tamari, wine, honey, garlic and pepper in large bowl.
Add steak and toss to coat.
Cover and refrigerate at least 1 hour and up to 4 hours.
Add the remaining tablespoon of oil to the skillet.
Add onion, red pepper and green beans.
Stir-fry until crisp-tender, about 2 to 3 minutes.
Return beef to the skillet. Cook until the meat is done, another minute or two.
Stir the reserved marinade and add to the skillet.
Stir until sauce thickens and coats meat and vegetables, stirring constantly, about 2 minutes.
Serve over rice or noodles.