The ginger and chilli combination in this dish gives added zing to an already delicious Asian meal.
Finely grate 2cm of ginger and slice the rest. In a small bowl, add the grated ginger, half the chilli and garlic, and 1tbsp sesame oil. Stir well to combine. Rub the marinade over the steaks and set aside for 10 minutes.
Set a griddle pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes while you cook the veg.
Heat 1tbsp sesame oil in a large pan over a medium heat. Add the remaining ginger, chilli and garlic with the peppercorns and cook for 1 minute until fragrant. Add the green beans, broccoli, peppers, oyster sauce and soy sauce and cook for 4 minutes, stirring frequently. Spoon the stir-fried veg onto individual serving plates. Thinly slice the steaks and lay across the veg. Serve with chopsticks.
For a perfectly grilled steak, let the meat sit at room temperature for 20-30 minutes before cooking.
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