Slice meat into very thin strips. Marinate in a mixture of sugar,
corn flour, soy sauce, sesame oil, rice wine and beef stock. Leave for 15 minutes. Drain the mushrooms and keep 3
tablespoons of the liquid. Remove stem of the mushrooms. Heat oil in a wok and fry meat for
2 minutes. Lift out and keep warm. Reheat oil and fry the peppers,
spring onions and mushrooms for 2 minutes. Add oyster sauce and mushroom
liquid mixed with corn flour and white pepper. Bring to boil. Simmer until the sauce thickens. Return the meat to the wok and
bring to boil once. To serve, sprinkle sesame oil.