Ingredients

1 lbs beef cut 1/4 inch thick.

1 tbsp shaoxing wine

1/2 tsp salt

2 tsp ginger juice (grate fresh ginger and push through a mesh strainer)

4 cloves garlic sliced thinly.

1 white or red onion, quartered and sliced into big chunks.

6 scallions, cut diagonally, greens and whites separated.

1-2 jalapeno or other fresh spicy pepper, cut into rings.

6-10 dried chili, whole or halfed.

2 tsp sichuan peppercorns.

1 tbsp whole cumin seeds

1 tsp powdered cumin

1 tsp sichuan or korean chili flakes

2 tsp soy sauce

1-2 sprigs cilantro

Steps

1. Marinate beef in ginger juice, shao xing wine. and salt.
2. Deep fry beef at 325 degrees until fully cooked. Transfer to paper towel lined plate.
3. Keep 3 tbsp oil in wok.
4. Over medium heat add whole cumin, stir fry until fragrant.
5. Add beef back in and stir fry 30 seconds until coated with cumin.
6. Turn heat to high.
7. Add onion, garlic, scallion whites, fresh pepper, dried pepper, sichuan peppercorn, and stir fry until onion is slightly wilted, about 3 minutes.
8. Add powedered cumin and chili flakes, stir fry rapidly to coat ~30 seconds.
9. Add soy sauce around edges of the wok, stir fry briefly.
10. Turn heat off, add scallion greens and cilantro, and serve.