Perhaps your new favorite bean dish:
Cut the meat into paper-thin strips, about 3 inches long and 1 inch wide, and marinate with fish sauce and soy sauce for 1/2 hour.
Cut the zuccini and bell bell pepper into strips about the same size as the meat strips and set aside separately.
Heat the oil in the wok and roast the onion in it until it starts to brown. Now add the ginger, garlic and sugar and continue to roast. When the sugar caramelizes, first add the meat, then the black beans and continue stir-frying. Reduce the heat a little, add the zuccini, then the sambal oelek (or chili), sauté briefly, extinguish with the clear soup and simmer on low heat for a while (depending on the desired consistency of the zuccini).
Now fold in the bell pepper strips, let them bubble up once and then sprinkle in the mint and kitchen herbs. Let it boil again and then add the tapioca flour dissolved in a little clear soup or possibly water. When the sauce has boiled up again (i.e. when it has become clear), remove it from the heat immediately. Fold in the cress before serving.