Szechwan Beef and Peppers

Serves 4

1 pound flank steak, trimmed and sliced on the bias
1 tablespoon Szechwan peppercorns, ground
1 jalapeno, stemmed, minced with seeds
3 tablespoons naturally brewed soy sauce
3/4 cup Gosling's rum
1 tablespoon sesame oil
2 medium onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Steamed white and brown rice combo for serving

In a bowl, marinate the steak in Szechwan peppercorns, jalapeno, naturally brewed soy sauce, 1/4 cup rum, and sesame oil for at least 30 minutes. In a hot wok coated with 1 inch of oil, quickly shallow-fry the meat and set aside. In the same wok, add onions and peppers and stir-fry 2 minutes. Flambe with remaining rum, add back meat and heat through. Check for seasoning and serve over white-brown rice combo.

Serve with steamed brown/white rice combo for both dishes.