Stir-Fried Cumin Beef for Two

1 ½ teaspoon water

⅛ teaspoon baking soda

8 ounces flank steak, trimmed, cut with grain into 2- to 2½-inch-wide strips, each strip sliced against grain ¼ inch thick

2 garlic cloves, minced

1 ½ teaspoons grated fresh ginger

1 ½ teaspoons cumin seeds, ground

1 teaspoon Sichuan chili powder

½ teaspoon Sichuan peppercorns, ground

¼ teaspoon table salt, divided

1 ½ teaspoons Shaoxing wine or dry sherry

1 ½ teaspoons soy sauce

1 teaspoon molasses

¼ teaspoon cornstarch

2 tablespoons vegetable oil, divided

¼ small onion, sliced thin

1 tablespoon coarsely chopped fresh cilantro

Directions at americastestkitchen.com

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