Heat the oil in a wok or large frying pan until very hot.
Mix the cornflour with a pinch of salt and pepper and toss the steak strips in the cornflour.
Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You can do this in two batches, but I usually manage this in one. You just need to make sure the oil is really hot, and then leave the steak cooking in the oil for a good 5 minutes before turning. Don't keep moving it around the pan, or you won't achieve that dark, crunchy coating.
Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.
Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Whilst it's cooling, mix the soy sauce, pepper, sugar and water together in a small bowl.
Add the ginger, garlic and broccoli to the pan and cook for 1 minute - stirring often to avoid burning the garlic.
Add in the soy sauce mixture, turn up the heat and bring to the boil. Simmer for 2-3 minutes, then add the sugar snap peas and the crispy beef.
Cook for a further 2 minutes then turn off the heat.
Serve over boiled rice, and sprinkle with chopped spring onions.
Nutritional Information is per Serving, without the serving suggestion of boiled rice.