Combine the spices in a small bowl, then add the sliced steak to a large mixing bowl and massage the seasoning mix onto the steak, until evenly coated
Heat a large pan of vegetable oil til shimmering, then cook the meat until almost done- Most pieces should still be red on the outside in spots, but mostly browned.
Add the peppers and garlic and stir fry at medium high for 2 minutes until the peppers begin to soften. Using a slotted spoon move everything to a bowl, but leave the juices
Add the red wine and lemon juice to the pan, bring heat to high and deglaze. Add the stock and simmer to reduce the liquid by half- about 10-12 minutes
Remove the pan from the heat, add the butter straight from the fridge and whisk to fully combine, then pour the sauce over the meat and peppers in the bowl and toss.