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Sweat the shallot in the butter until soft then add the garlic and ginger and fry for a couple of minutes.
Add the black and white peppers and cook for a couple of minutes until fragrant, then add the shaoxing wine and let that reduce.
Add the coconut and beef stock and cook until slightly thick.
Then you can either cook the noodles in the sauce or cook separately and finish in the sauce (depending on the type of noodles you have, but if they’re like mine then cook in the sauce).
Once cooked, pour into your bowl and allow to cool slightly while you cook your steak.
I use the same pan I cooked the noodles in (just wiped clean) but you could use a separate pan if you want.
Put the pan on a high heat.
Drizzle the steak in oil and season with salt and black pepper.
Once the pan is hot, cook the steak for 1-2 minutes on each side until done to your liking then remove, rest for a minute, slice and serve.