🍽️ Chinese
⏱ 25 min
👥 2
Instructions
1
Marinate the thinly sliced beef with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 15 minutes.
2
Heat 1 tbsp of oil in a wok or large skillet over high heat until smoking.
3
Add the beef and stir-fry until browned and mostly cooked through (about 2 minutes). Remove the beef from the wok and set aside.
4
Add the remaining 1 tbsp of oil to the wok. Immediately add the cumin seeds, crushed Sichuan peppercorns, dried chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
5
Return the beef to the wok, add the ground cumin, and toss to combine everything well.
6
Stir in the chopped cilantro and sesame oil, tossing for a few seconds just before taking off the heat.
Notes
Ensure the wok is incredibly hot before adding the beef to get a proper sear and prevent it from steaming in its own juices. Slicing the flank steak against the grain is crucial for tenderness.