Butter-Basted Beef Dumplings with Oyster-Sauce and cilantro

How to make it

1. Pat the beef dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the neutral oil in a wok over medium-high and caramelize the beef until deeply colored.
3. Add the aromatics with the carrots and snap peas; cook until fragrant and just tender.
4. Build the sichuan chili sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over steamed jasmine rice.