Cumin Beef Stir Fry

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  1 tbsp Sherry, Dry
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  0.5 tsp ½ teaspoon sea salt
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  1 tbsp Soy Sauce, Low Sodium
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  1 tbsp Cornstarch
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  1 lbs Beef Flank Steak, Boneless
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  4 tbsp Vegetable oil
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  1 Yellow Onion(55g)
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  5 Garlic(15g)
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  1 tbsp Ginger, Fresh Root
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  2 tsp Sichuan Peppercorns, Ground
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  2 tsp Cumin, Ground
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  1 tsp Sesame Oil, Toasted
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  0.3 cup Cilantro, Fresh

Instructions

1. 1Cut the flank steak against the grain into thin strips (¼-inch thickness). In a large bowl, whisk together the dry sherry, low sodium soy sauce, and cornstarch until smooth. Add the beef strips and toss to coat evenly; set aside for 10 minutes.
2. 2Heat half of the vegetable oil in a large wok or skillet over high heat until shimmering, about 1–2 minutes. Working in two batches to avoid overcrowding, add the beef in a single layer and cook undisturbed for 2 minutes until the bottom is golden brown and crispy. Flip and cook the other side for 1–2 minutes until no longer pink in the center. Transfer to a clean plate.
3. 3Add the remaining vegetable oil to the wok and reduce heat to medium. Add the onion and cook, stirring often, for 4–5 minutes until softened and translucent at the edges.
4. 4Add the fresh garlic, ginger, ground Sichuan peppercorns, and ground cumin to the wok. Cook, stirring constantly, over medium heat for 1–2 minutes until fragrant.
5. 5Return the beef and any accumulated juices to the wok. Drizzle with the toasted sesame oil and toss all ingredients together over medium heat for 1 minute until coated and heated through.
6. 6Divide the cumin beef stir fry evenly into 4 airtight containers while hot. Top each portion with fresh cilantro just before serving.