Sichuan-Style Stir-Fried Skirt Steak with Snow Peas and Ginger

Rinse the jasmine rice until water runs clear and cook in a rice cooker or small pot until fluffy.

Slice the skirt steak against the grain into thin strips. Marinate briefly with 1 tbsp of dark soy sauce and a pinch of Sichuan peppercorns.

Heat a wok or large heavy-bottomed skillet over high heat until smoking hot. Add a small amount of oil and sear the beef in a single layer until deeply browned but still tender, about 2 minutes. Remove and set aside.

In the same pan, add the ginger and the white parts of the scallion, stir-frying for 30 seconds until fragrant.

Toss in the snow peas and stir-fry for 2-3 minutes until bright green and crisp-tender.

Return the beef to the pan, splash with the remaining soy sauce, and toss everything together over high heat to glaze.

Serve immediately over the hot jasmine rice, garnished with the green parts of the scallions.