The meat, zucchini and red bell pepper all need to be sliced like bite-size matchsticks.  We get the butcher to use his meat slicer to slice a 1 lb. of beef tender into many quarter-inch beef tender pancakes.  Thus, it is much easier to finish the slicing at home.  Set up 3 bowls:  (1) the meat bowl, (2) the veggie bowl and (3) the sauce bowl.  In the meat bowl, combine the beef, hoisin sauce, sherry oyster sauce, orange peel and garlic and mix with your hands.  Combine the zucchini, red bell pepper and green onion in the veggie bowl.  Combine all the sauce ingredients in the sauce bowl and mix well.  Heat 2 Tbsp. oil in a wok over high heat.  Pour in the meat bowl and stir-fry until beef just loses its raw outside color (about 2 minutes).  Immediately slide the beef onto a plate.  Return the wok to the burner and add the remaining oil.  Pour in the Veggie Bowl and stir-fry for 2 minutes.  Pour in the Sauce Bowl and the beef.  Stir-fry until the sauce thickens and coats the beef and vegetables.  Serve with fried rice.