Marinate beef with soy sauce, Shaoxing wine, and cornstarch for 15 minutes.

Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking.

Add beef and stir-fry until browned, about 2 minutes. Remove beef from the wok.

Add the remaining 1 tablespoon of vegetable oil, cumin seeds, Sichuan peppercorns, dried chilies, garlic, and ginger to the wok. Stir-fry for 30 seconds until fragrant.

Return the beef to the wok, add ground cumin, and toss to combine.

Stir in cilantro and sesame oil just before serving.