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.