Ingredients: - 
250 g beef flank, skirt cut, or tenderloin thinly sliced against the grain
2 Tbsp vegetable oil
2 tsp freshly ground black pepper
¼ tsp salt
4 Tbsp sunflower oil
1 tsp sesame oil
2 medium sized onions - peeled and chopped into thick slices
1 green bell pepper - deseeded and sliced
1 red bell pepper - deseeded and sliced
2 Tbsp corn flour
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp rice wine - (or replace with dry sherry)
120 ml (½ cup) beef stock,
2 cloves garlic - peeled and minced
1 tsp minced ginger - 
To Serve: - 
Boiled Rice 
METHOD: - 
Toss the steak slices with 1 tsp of the black pepper and the ¼ tsp of salt.
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.
Fry the steak for 2-3 minutes, moving it around the wok so it doesn't stick together, until browned.
Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium.
Add the remaining 1 tbsp of sunflower oil to the wok. Add in the sliced onions and sliced peppers.
Stir fry the vegetables for 3-4 minutes until starting to soften.
While 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 rice wine, 120ml (½ cup) beef stock and the remaining 1 tsp of black pepper. Stir together to combine then put to one side.
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 until fragrant, stirring often.
Add in the sauce we mixed in the jug 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.
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. 
Serve the black pepper beef over boiled rice.