Step 1

Toss the steak slices with 1 tsp of the black pepper and the 1/4 tsp of salt.

Step 2

Heat 3tbsp of the sunflower oil and the 1 tsp of sesame oil in a wok (or large frying pan) over a high heat until hot, then add the steak.

Step 3

Fry the steak for 2-3 minutes, moving it around the wok so it doesn't stick together, until browned.

Step 4

Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium.

Step 5

Add the remaining 1 tbsp of sunflower oil to the wok. Add in the sliced onions and sliced peppers.

Step 6

Stir fry the vegetables for 3-4 minutes until starting to soften.

Step 7

Whilst the vegetables are cooking, take a small jug and add the 2 tbsp of cornflour, 2 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp Chinese rice wine, 120ml (1/2 cup) beef stock and the remaining 1 tsp of black pepper. Stir together to combine then put to one side.

Step 8

Coming back to the wok, add in the 2 minced cloves of garlic and the 1 tsp of minced ginger to the vegetables. Cook for 1 minute, stirring often.

Step 9

Add in the sauce we mixed in the jug to to the wok and stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water.

Step 10

Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.

Step 11

Serve the black pepper beef over boiled rice.