Salt cucumber batons in a colander and drain for 20-25 minutes before rinsing and drying.
Warm groundnut oil, chilli oil, garlic, and chilli in a saucepan for one minute.
Add sugar, peppercorns, ginger, and rice wine vinegar, then simmer for five minutes.
Boil cucumber and spring onions in the liquid for 15 seconds, then remove from heat to cool.
Stir bamboo shoots, mangetout, and bean sprouts into the cold liquid.
Season beef with salt, brush with vegetable oil, and coat in crushed peppercorns.
Fry steaks in a hot pan for 3-4 minutes per side until cooked.
Sprinkle meat with sesame seeds and rest for five minutes before slicing.
Serve beef slices over the salad and garnish with coriander.