Ingredients

Method

Slice the sirloin steak very thinly across the grain as this makes the steak more tender when its cooked. Sprinkle one teaspoon of freshly cracked black pepper and salt over the beef and mix to coat the beef.

In a wok or a pan add 45ml of the groundnut oil and heat on a high heat, add the sesame oil and the beef and sauté for a few minutes keeping the steak moving so that it doesn't stick together and all the slices get seared. Once it is browned remove with a slotted spoon into a bowl and put to one side.

Reduce the heat under the wok or pan and add the remaining 15ml of groundnut oil, add the onions and peppers and sauté for a few minutes until they begin to soften. Whisk the cornflour and water together in a medium bowl, add the dark soy, oyster sauce, sherry, beef stock and the remaining teaspoon of black pepper. Mix thoroughly.

In the wok add the garlic and the ginger to the vegetables, stir through then add the sauce to the pan and bring it up to a simmer. Add the steak into the sauce and mix through to coat the steak in the sauce. If the sauce is looking a bit thick add a drop of water. Cook just long enough to warm the steak and serve.