Heat 1 tablespoon oil, 1 turn of the pan, in a medium pot over medium-high heat. Add the rice and toast for a minute or two, then add 2 1/4 cups water and the scallions and stir. Bring to a boil, reduce the heat to a simmer, cover and cook for about 18 minutes. Fluff the rice with a fork.
Slice the meat into thin strips about 2 to 3 inches long; pat the meat dry. Heat 1 tablespoon oil, 1 turn of the pan, over high heat in a large, sturdy skillet until smoking. Add the meat and season with salt and pepper; caramelize the meat and brown well, then sprinkle with the cornstarch and toss for a minute more. Transfer the meat to a plate. Add the remaining 1 tablespoon oil to the skillet and stir-fry the frying peppers (or bell peppers), chile pepper and onions for a few minutes to soften at the edges. Add the garlic, ginger, five-spice powder, salt and pepper. Deglaze the pan with the sherry, then add the worcestershire, tamari and beef stock. Slide the meat back in and stir; simmer for a few minutes to thicken the sauce a bit. Serve the meat on a bed of the scallion rice.