Cumin Beef Stir Fry

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  Sherry, Dry(15g)
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  ½ teaspoon sea salt
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  Soy Sauce, Low Sodium(15g)
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  Soy Sauce, Low Sodium(15g)
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  Cornstarch(15g)
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  Beef Flank Steak, Boneless(454g)
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  Vegetable oil(60g)
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  Yellow Onion
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  Garlic
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  Ginger, Fresh Root(15g)
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  Sichuan Peppercorns, Ground(10g)
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  Cumin, Ground(10g)
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  Sesame Oil, Toasted(5g)
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  Cilantro, Fresh(60g)

Instructions

1. 1In a large bowl combine Shaoxing wine, salt, soy sauce, dark soy sauce, and cornstarch until smooth. Add steak and toss to coat.
2. 2Heat 2 tablespoons of the vegetable oil in a large wok or skillet over high heat. Once the oil is glistening, working in batches, add the steak in a single layer and cook, undisturbed, until slightly crispy, about 2 minutes per side. Transfer to a plate.
3. 3Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil. Once the oil is glistening, add the onion and cook, stirring often, until beginning to soften, about 4 minutes. Add the garlic, ginger, peppercorns, and cumin and cook, stirring constantly, until fragrant, 1 to 2 minutes.
4. 4Return the steak along with any collected juices to the wok. Drizzle with the sesame oil and toss to coat. Serve sprinkled with cilantro.