Slice the beef into strips approximately 2 x 5 cm in surface area and no more than a half-centimeter thick.

Mix the strips in a bowl with the Black Cardamom and then stir in the baking soda, the cornstarch, one tablespoon of the sugar, and a half-tablespoon of the sesame oil.

Cut the scallions into 4 – 5 cm lengths and keep the white and green sections separate.

Mix the Rice wine, soy sauce and the remaining sugar and sesame oil in a little container and set aside.

Crush the Black pepper with a pestle leaving some fairly coarse grains visible.

Heat the Cooking Oil until almost smoking and deep-fry the Beef until just browned on the outside. Remove to a bowl and drain all but two Tablespoons of oil from the pan.

Fry the Cumin and the Chili over high heat until the chili starts to darken, then add the white part of the Scallion and stir-fry vigorously. When the Scallion is soft, add the Garlic and the Black Pepper.

Stir-fry until the Garlic is soft, then add the sauce ingredients, the green sections of Scallion and the Beef.

Stir until the sauce forms a nice glaze then serve immediately.