Begin by marinating the beef; add all the marinade ingredients (fish sauce, ground black pepper and oyster sauce) to a bowl and spend 1 minute massaging them into the beef. This process will help break down some of the muscle fibres, making the beef even more tender. Leave to marinate for 20 minutes.

Place a heavy saucepan over a medium-high heat, add the oil and then the marinated beef. Once browned on all sides, remove the beef and set to one side.

In the same pan, add the onion and cook until browned, then add the garlic along with the green pepper and cook for a further 1 minute or until fragrant. Now add the sauce ingredients (beef stock, light soy sauce, dark soy sauce, Chinese rice wine and brown sugar), deglaze the bottom of the pan and return the browned beef to the pan. Once the sauce begins to come up to the boil, reduce the heat to very low, cover and cook for 1 1⁄2 hours, or until the beef is super tender. (If your sauce begins to evaporate during this time, add more beef stock.) To finish, mix the cornflour with 2 tbps water (if cooking for 2) and slowly pour it into the sauce, stirring at the same time. Once the sauce thickens, switch off the heat.

When ready to serve, cook the rice according to the packet instructions and steam the mange tout in a steamer basket or boil in salted water for 1-2 minutes until just cooked.

Serve on top of freshly cooked rice with a final sprinkle of freshly ground black pepper.