Chinese Beef With Angel Hair Pasta

1 tbsp pink peppercorns
1 tbsp chilli powder
1 tbsp Szechuan pepper
3 tbsp light soy sauce
3 tbsp dry sherry
450g / 1 lb sirloin steak, cut into strips
350g / 12 oz angel hair pasta
1 tbsp sesame oil
1 tbsp sunflower oil
1 bunch spring onions, trimmed and finely shredded, plus extra to garnish
1 red pepper, deseeded and thinly sliced
1 green pepper, deseeded and thinly sliced
1 tbsp toasted sesame seeds, to garnish

Crush the peppercorns, using a pestle and mortar. Transfer to a shallow bowl and combine with the chilli powder, Szechuan pepper, light soy sauce and sherry. Add the beef strips and stir until lightly coated. Cover and place in the refrigerator to marinate for 3 hours; stir occasionally during this time.

When ready to cook, bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions, or until 'al dente'. Drain thoroughly and return to the pan. Add the sesame oil and toss lightly. Keep the pasta warm.

Heat a wok or large frying pan, add the sunflower oil and heat until very hot. Add the shredded spring onions with the sliced red and green peppers and stir-fry for 2 minutes.

Drain the beef, reserving the marinade, then add the beef to the wok or pan and stir-fry for 3 minutes. Pour the marinade and stir-fry for 1-2 minutes, until the steak is tender.

Pile the pasta on to 4 warmed plates. Top with the stir-fried beef and peppers and garnish with toasted sesame seeds and shredded spring onions. Serve immediately.