Pepper steak with pickled chilies

Slice the flank steak one eighth of an inch thick.

Marinate the beef with salt, sugar, cornstarch, white pepper and the pickled chili liquid, mix well and refrigerate.

Roughly cut open a jar of sweet pickled chilies; dice three pickled habaneros extremely fine.

Stir 1.5 teaspoons of cornstarch into a quarter cup of the pickled juice and set aside.

Heat the wok until smoking hot and add a generous amount of oil.

Toss in the beef; when half of it has changed colour, clear a space in the centre and add the garlic and ginger slices.

Add a tablespoon of Sichuan Doubanjiang and stir until fragrant.

Toss in the pickled chilies and keep stirring a couple of minutes, then pour in the cornstarch and pickled juice mixture.

Toss to a saucy finish, turn off the heat and add the scallions.