1. Heat oil in a wok or heavy frypan on very high heat. Add thinly sliced beef in batches and cook until well browned. Remove each batch from wok and set aside. 2. Add sliced capsicum, sliced onion and bamboo shoots, cook for 2 minutes. 3. Add black bean sauce, garlic and ginger, cook for 1 minute. 4. Add broccoli and cauliflower and cook for 1 minute. 5. Combine cornflour with 1 teaspoon of water. Combine stock powder with 1 cup of hot water. 6. Return beef to wok along with soy sauce, stock and cornflour. Continually stir for 1-2 minutes until sauce thickens. Serve on a bed of rice (Cooked as per packet instructions). Garnish with sliced spring onions.