Qing jiao rou si, pepper and beef strips, his grandfather's recipe

Cut the flank steak into very thin strips with a cleaver.

Season the beef with salt, white pepper and chicken bouillon powder; add soy sauce, sesame oil, Shaoxing wine, egg whites and cornstarch and mix rapidly with chopsticks to aerate the coating.

Cut the longhorn peppers on a diagonal into very thin strips.

Make a slurry of chicken stock and cornstarch.

Over an open flame, heat oil in the wok until smoking and cook the peppers under a minute for a little colour.

Add more oil and shallow fry the beef strips; the coating separates them and forms a crust. Drain the beef and keep the flavoured oil.

Fry garlic slices in the flavoured oil, return the peppers and beef and toss.

Add sesame seeds and toss under a minute, then the slurry to make a sauce; finish with sesame oil. About 45 seconds of cooking at the end.