Cumin Beef Stir-Fry

Put the sliced beef in a bowl with the soy sauce, Shaoxing wine if using, egg white and cornflour. Mix until the beef is lightly coated, then leave it to marinate for 10-15 minutes while you prepare the rest of the ingredients.

Set a dry wok or large frying pan over a medium heat. Add the cumin seeds and Sichuan peppercorns, if using, and toast for 30-60 seconds until fragrant. Tip them into a small bowl and set aside.

Heat the oil in the wok over a high heat. When it is hot, add the beef in a single layer if possible. Let it sear briefly before tossing, then stir-fry for 2-3 minutes until browned and lightly crisp at the edges. Cook in batches if your pan is small, then lift the beef onto a plate.

Add the onion and pepper, if using, to the same pan. Stir-fry for 1-2 minutes until just softened but still with a little bite.

Add the garlic, ginger and chilli flakes or chopped dried chillies. Stir-fry for 30 seconds, keeping everything moving so the garlic does not burn.

Return the beef to the pan. Add the toasted cumin seeds, Sichuan peppercorns and ground cumin, then toss hard for 30-60 seconds until the beef is glossy and coated in the spices.

Turn off the heat and stir through the coriander and spring onion, if using. Serve immediately with steamed rice.