Beef chow mein in black pepper sauce

Bring a big pot of water to a boil.

Remove the silver skin from the steak with the tip of a knife and slice the beef a quarter of an inch thick.

Marinate the beef with a quarter teaspoon salt, one teaspoon grated ginger, 1.5 teaspoons dark soy sauce, two teaspoons cornstarch, one egg white and a quarter teaspoon baking soda.

Mix in a big drizzle of oil to coat and set aside 15 minutes.

Cut the bell pepper, cut two scallions into 2.5 inch pieces, mince a tablespoon of garlic and slice a third of a sweet onion thinly.

Boil 150 g of spaghetti for eight minutes, one minute less than the package time for al dente, since it finishes in the wok.

Mix the sauce: one tablespoon soy sauce, one tablespoon oyster sauce, one tablespoon tomato paste, half a tablespoon Worcestershire sauce, two teaspoons dark soy sauce, one teaspoon sugar, half a teaspoon cornstarch, a lot of black pepper and a third of a cup of water.

Drain the noodles in a colander and shake off the excess water.

Heat the wok on high until smoking, add oil and swirl to coat.

Add the beef, spread it out and cook no longer than two minutes until the colour changes, then remove, tilting the wok to leave the oil behind.

Turn to medium, add the onion and garlic and stir a couple of minutes until the onion softens.

Add the bell pepper and the spaghetti and fluff with tongs.

Once the vegetables are done to taste, add the sauce, the beef and the scallion stalks and mix until combined.