Ingredients

• 1 cup brown rice or brown and wild rice blend
• Chicken stock
• 1 1/2 pounds flank steak
• 1 tablespoon whole cumin seeds or 1 rounded tablespoon ground cumin
• 1 tablespoon whole Sichuan peppercorns or 2 teaspoons ground Sichuan pepper
• 2 tablespoons ginger and garlic stir-fry oil or peanut oil
• 4 cloves garlic, chopped
• 2 to 3 small dried whole red chiles* or 1 tablespoon chile paste, such as sambal oelek
• 2 green bell peppers or large green mild frying peppers, seeded and thinly sliced
• One 2- to 3-inch stick cinnamon
• One 1-inch piece fresh ginger, peeled and ground
• 1 portobello mushroom, cleaned and sliced
• 1 onion, chopped
• 1/2 cup dry sherry
• 1 bunch scallions or spring onions, cut on the bias
• 1/4 cup tamari or aged soy sauce
• Handful cilantro leaves

Instructions

1. Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat.
2. Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing.
3. Toast the cumin and peppercorns in small skillet then grind in a spice mill.
4. Very thinly slice the meat on an angle, against the grain into bite-size pieces.
5. Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice.