Mix the beef chips with 1 teaspoon oyster sauce, 1/2 tablespoon light soy sauce, 1 teaspoon sugar, 1/2 teaspoon ginger powder, 1 tablespoon beer and 1/2 tablespoon vegetable oil in a bowl and set aside. Marinate it for 15 minutes. Then mix it with starch.
Heat a wok with water, salt and 1/2 teaspoon oil until boiling. Add the peas, corn kernels and carrot in the wok and cook them until 9 ripe. Transfer them in a bowl with cold water. Then, drain them well and set aside.
Heat a wok with oil, and stir-fry the beef chips until it changes color. Add the cucumber and pepper and stir-fry it a few minutes. Transfer it on a plate.
Heat vegetable oil in the wok. Stir-fry the Pleurotus eryngii until it becomes golden. Add the onion and stir-fry it until fragrant.
Add the rice, stir-fry it over with a spatula and break up any clumps.
Pour the light soy sauce, dark soy sauce and beer in the wok and quickly stir-fry it evenly.
Add the cooked beef chips, cucumber and colorful pepper. Season with black and salt. Stir-fry it evenly. Add the carrot, corn kernels and peas and stir-fry them until cooked. Transfer it on a plate and serve.