BEEF ON THOOTPICKS

• 1 tsp Szechuan peppercorns
• 200 ml Water
• 1-2 tsp Cumin powder 
• 1/2 tsp Chiken bouillon
• 1/2 tbsp Jiafan rice wine
• 1 tsp Caster sugar
• 2 tsp Cornstarch
• 1 tsp Dark soya sauce
• 3/4 tbsp Light soya sauce

• Clean the beef (or flank), cut into 4cm pieces and pound them into rectangular strips, about 3mm thick. Chop the scallion and cut the dry chillies into smaller sections. Place water and Szechuan peppercorns into a pot. Cook for 10 minutes over medium fire. Remove and let cool.
• Set the beef strips in a large bowl and add in Szechuan peppercorn water and the rest of the marinade ingredients. Mix them until well combined. Place them in the refrigerator and let marinate overnight. Skewer the beef strips with toothpicks. Heat up a frying pan with oil until very hot and fry the beef until they are just cooked. Drain
• Stir-fry chillies, gingers, scallions and garlic until fragrant. Return the beef to the pan, then sprinkle ground Szechuan peppercorn and roasted sesame seeds over. Stir-fry until all ingredients are thoroughly combine