Ingredients:
600 g  (1 1/8 lb) skirt steak, thinly sliced
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
2 onions, thinly sliced
2 tablespoons Chinese rice wine
1 teaspoon sesame oil
1 tabslespoon soy sauce
1 tabslespoon oyster sauce
2 teaspoons sugar
1 teaspoon Sichuan peppercorns, crushed
1 teaspoon blck peppercorns, crushed
2 spring onions, chopped into 2.5 cm (1 inch) lengths oil, for cooking

Method:
Place the beef strips in a large bowl.

Add the garlic, ginger, onion, rice wine, sesame oil, soy sauce, oyster sauce, sugar and peppercorns, and mix together well.
Cover and marinate in the refregirator for at least 2 hours.

Drain, discarding any excess liquid, and stir in the spring onion.

Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side.

Add half the beef and stir-fry for 6 minutes, or until seared and cooked to your baking. Repeat with the rest od the beef.

Serve immediately.

Notes and Tips:
The wok needs to be searing hot for the recipe. The Beef is easier to thinly clice if you put in the freezer for half an hour beforhand.

Asian Peppered Beef Recipe