Oriental Beef with Noodles

In a hot wok, toast peppercorns until fragrant; crush finely and set aside.

Cut steak into 1 1/2-inch chunks.

Heat 2 tablespoons peanut oil in the hot wok to smoking and brown the beef in several batches; remove and drain.

In a saucepan, combine the crushed peppercorns, 4 cups water, soy sauce, rice wine vinegar, and grated ginger root. Bring to boil, then add the browned steak strips, reduce the heat, and simmer, covered, for 1 1/2 to 2 hours, or until the meat is very tender.

In a saucepan, bring 10 cups water to a rolling boil; add fine egg noodles; drain while still slightly under-cooked.

Heat 3 tablespoons peanut oil in a hot wok. When the oil starts to smoke, add chopped green onions and stir-fry briefly. Add crushed garlic cloves, chopped Chinese cabbage; stir-fry for about 1 minute, or until the cabbage is slightly wilted.

Return the beef and sauce to the wok. Reduce the heat to medium, cover, and simmer for about 3 minutes. Drizzle in hoisin sauce and a mixture of cornstarch and 3 tablespoons water. Add the noodles and stir to combine.

Serve immediately.