Chinese Cumin Beef

Instructions

1. Marinate the beef
   In a medium bowl, combine the sliced beef with Shaoxing wine, soy sauce, and cornstarch. Mix well to coat the beef evenly and let marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the aromatics
   In a small bowl, combine the minced garlic, ginger, and crushed Sichuan peppercorns (if using). In another bowl, mix the ground cumin with sugar.
3. Sear the beef
   Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat. Add the marinated beef in a single layer and sear for 1-2 minutes without stirring. Then stir-fry for another 1-2 minutes until the beef is browned but still slightly pink inside. Remove the beef from the wok and set aside.
4. Stir-fry vegetables
   In the same wok, add the remaining 1 tablespoon of oil. Add the dried chilies and stir-fry for 10 seconds until fragrant. Add the garlic, ginger, and Sichuan peppercorn mixture and stir-fry for 30 seconds until aromatic. Add the sliced onions and bell peppers, stir-frying for 2-3 minutes until they begin to soften but remain crisp.
5. Combine and season
   Return the beef to the wok along with any accumulated juices. Sprinkle the cumin-sugar mixture over everything and toss well to combine. Stir-fry for another 1-2 minutes to blend all the flavors.
6. Add finishing touches
   Add the scallions and stir-fry for 30 seconds. Taste and adjust seasoning if needed, adding more soy sauce if desired.
7. Serve
   Transfer to a serving plate, garnish with fresh cilantro leaves, and serve immediately with steamed rice.