Kung Pao Beef & Capsicum

While rice is cooking, roughly chop capsicum and spring onion. Finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.

If you've swapped to beef strips, prep sauce as above.

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

Prepare frying pan the same way as above. When oil is hot, cook, tossing, until browned, 1-2 minutes (cook in batches if pan is getting crowded). Continue with the step.