Instructions: Cut meat into thin strips, about 1/2 inch wide and 8 inches long.

Place peppercorns in a small frying pan over medium heat. Cook, shaking pan frequently, until peppercorns darken slightly and smell toasted, 3-4 minutes; then whirl in blender until coarsely ground.

In a bowl, combine peppercorns with remaining marinade ingredients. Add meat; stir to coat. Let stand 30 minutes. Meanwhile, soak skewers in warm water to cover for 15 minutes; drain. Remove meat from marinade; reserve marinade. Thread one piece of meat on each skewer, stretching meat so it lies flat.

To cook, place skewers on a greased grill 3-4 inches above a solid bed of glowing coals. Cook, basting with marinade, until meat is barely pink, about 1 minute per side.

In a sauce pan, bring remaining marinade to a boil over medium-high heat.

Pour into small serving bowl.

Place wok or wide frying pan over high heat. When hot, add oil, swirling to coat sides. Add garlic and ginger; cook and stir until fragrant, about 10 seconds. Add vegetables, stir-fry until onion is tender-crisp, 2-4 minutes.

Spread vegetables on a serving platter. Place skewered meat on top and serve with sauce on side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.