|12||ounces trimmed steak, such as sirloin|
|1||tablespoon shaoxing (rice) wine|
|1/2||teaspoon salt, or to taste|
|1||teaspoon light soy sauce|
|1||teaspoon dark soy sauce|
|1||tablespoon cornstarch, mixed with 1 tablespoon cold water|
|1 3/4||cups peanut oil (for deep-fat frying)|
|1||1-inch piece fresh ginger, finely chopped|
|1||clove garlic, finely chopped|
|2||fresh red chili peppers, cored, seeded, and finely chopped|
|2||teaspoons crushed red pepper|
|2||teaspoons ground cumin|
|2||scallions (green parts only), thinly sliced|
|1||teaspoon sesame oil|
1. Cut the beef across the grain into thin slices, ideally 1 1/2 by 1 1/4 inches. Transfer them to a bowl.
2. Add the rice wine, salt, light and dark soy sauces, and cornstarch mixture; stir well.
3. In a large wok or deep-fat fryer, heat the oil over high heat until it reaches 275 degrees on a deep-fat thermometer. Add the beef and stir gently. As soon as the pieces have separated, use a slotted spoon to remove them from the oil and drain well; set aside.
4. Pour off all but 3 tablespoons of the oil from the pan. Over high heat, stir-fry the ginger, garlic, chili peppers, crushed pepper, and cumin for 3 minutes or until fragrant and sizzling. Return the beef to the wok and stir well. Add a generous pinch of salt.
5. Add the scallions and toss for half a minute. Remove the pan from the heat and stir in the sesame oil. Adapted from "Revolutionary Chinese Cookbook"