Heat the oil (1) in a wok to about 180 degrees (medium temperature). Roast the peanuts in the oil until lightly browned. Drain on kitchen paper and season lightly with salt.
Degrease the meat, cut into cubes of about 2 cm and mix well in a baking bowl with oil (2), cornflour (maizena), salt and pepper. Cover and refrigerate for half an hour.
Remove seeds and dividers from chilies and peppers. Cut chilies into very thin slices. Cut scallions diagonally into 2-3cm pieces.
Heat a wok or heavy frying pan over high heat. Pour in oil (3) and swirl the wok until the entire work surface is covered with oil. Add steak meat and cook for 2 minutes, stirring constantly, or until meat is browned. Remove the meat from the wok and set aside.
Heat the wok very high, pour in oil (4) and spread evenly in the wok. Add garlic, chilies, ginger, bean sauce and bamboo shoots to the wok form. Cook for 1 minute, stirring constantly. Add meat, bell bell pepper and sugar and cook 1 minute, stirring constantly. Stir in scallions and sprinkle peanuts on top.
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