Whisk all sauce ingredients together and set aside. Toss the steak together with the sugar and cornflour and season well with salt and pepper.

Heat 2 tablespoons of the oil in a large wok or frying pan. When the oil is hot, cook the beef for 2-3 minutes until browned. Transfer to a plate while you cook the vegetables.

Add the remaining oil to the pan along with the red pepper, whites of the spring onions, ginger, and chilli. Cook, stirring often for 2 minutes.

Add the beans and mushrooms and cook a further 2 minutes then give the sauce a stir and pour it into the pan. If the pan has a lid, cover and cook for 4-5 minutes until the vegetables have begun to soften.

Add the beef and any resting juices back to the pan, cook for 2 minutes, tossing to combine, then transfer to a serving platter.

Scatter over the peanuts, sesame seeds, and the greens of the spring onions and serve immediately with steamed rice.