Chinese beef stir-fry with cumin, onion and green chili

Remove the silver skin from the strip steak. Cut into a few big chunks, then slice thinly.

Marinate with 1 tbsp soy sauce, 1 tbsp oyster sauce, 2 tsp brown sugar, 1/2 tsp dark soy sauce and 1/4 tsp baking soda. Mix well and set aside.

Peel and thinly slice half a sweet onion. Smash and peel 5 cloves garlic.

Lightly smack the green chilies and cut into diagonal pieces, seeding if wanted. Measure 1 tsp ground black pepper and 2 tsp red chili flake.

Toast the raw cumin seeds and sesame seeds in the wok over low heat for a minute or two; skip if already roasted. Set aside.

Heat the wok on high until smoking hot so the oil forms a non-stick layer.

Stir-fry the beef about 2 minutes until nicely charred.

Drizzle Chinese cooking wine down the side of the wok to deglaze. Add the onion, chili and garlic and stir 1.5 minutes until slightly soft.

Add the black pepper, chili flake, toasted cumin and sesame seeds and 1/4 tsp salt; fry 30 seconds until well mingled.