Black pepper beef Chinese

Method

1. 1 Cut the beef into cubes and marinate with cornstarch, oyster sauce, and half a crushed peppercorn for 30 minutes.
2. 2 Roast black peppercorns in a dry pan for 40 seconds, then crush them; powdered peppercorns are not fragrant and make for a dull, overpowering spiciness.
3. 3 Sauté the beef in a very hot pan with butter and oil over high heat for 2 minutes, then remove it from the pan.
4. 4 Sauté the onion and bell pepper chunks for 2 minutes until the vegetables are slightly browned but still crispy.
5. 5 Pour wine around the rim of the pan, then mix in cornstarch to thicken the sauce.
6. 6 Add the beef back in with the remaining peppercorns and stir for 30 seconds; the peppercorns should be added last to retain their aroma.