Kung Pao Beef

While the rice is cooking, combine cornflour (see ingredients), the soy sauce, rice wine vinegar, balsamic vinegar, brown sugar, the sesame oil and a splash of water in a medium bowl.

TIP: Mix sauce well before adding to the pan to ensure the cornflour has dissolved.

Roughly chop capsicum, spring onion and Asian greens. Finely grate garlic. Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin.

Heat a large frying pan over high heat with a drizzle of olive oil. Cook capsicum and spring onion until slightly charred and tender, 3-5 minutes. Transfer to a bowl.

Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Add garlic, ginger paste, crushed peppercorns and the Asian greens and cook, tossing, until fragrant, 1 minute. Reduce heat to medium, then add veggies and soy mixture. Toss to combine and cook until sauce is thickened, 2-3 minutes. Remove from heat, then stir through Sichuan garlic paste (see ingredients).

TIP: Cooking the meat in batches over a high heat helps it stay tender.