Stir-fried beef with peppercorns

Cut beef into 50 mm x 5 mm slices, cutting against the grain.
Put the beef into a bowl and add soya sauce, rice wine or sherry, cornflour and sesame oil.
Mix well and marinate for 20 minutes.
Heat a wok or large frying pan over high heat until it is very hot and add the peanut oil.
When the oil is very hot and smoking slightly, remove the beef from the marinade with a slotted spoon and put it in the pan and stir-fry for two minutes, until just cooked.
Remove and leave to drain in a colander or sieve.
Pour out the oil, reheat the wok or pan over high heat, then pour in the brandy.
Quickly add the onions, peppercorns, stock and salt to taste, and reduce by half over a high heat.
Finally, add the butter, a little at a time.
Return the beef to the wok or pan and stir-fry for 30 seconds to warm it through.
Serve at once with stir-fried rice or Chinese noodles.