Heat vegetable oil in wok over moderately high heat for 30 seconds. Add steak, cut into strips, and fry until no longer pink. Remove.
Add to wok at medium heat, 1 chopped onion, and chopped green pepper, fry for 1 minute. Mix in sliced mushrooms, marjoram, thyme and pepper and fry for 2-3 minutes.
Raise heat to high and stir in white wine and boil, uncovered, for 1 minute. Add beef broth and simmer, covered, for 3-4 minutes. Blend, in a mix of cornstarch cold water. Stir until thickened, add previously cooked beef and cook 1 minute longer.
Serve over white rice.
Edited by Larry Bibich