8 ounces top round steak, fat trimmed, cut into strips
2 fresh hot chilis, minced
2 cloves garlic, finely chopped
2 tablespoons soy sauce
1-1/2 tablespoons fresh cilantro, coarsely chopped
1 tablespoon ginger, minced
1-1/2 teaspoons lime zest, finely grated
1 teaspoon white peppercorns
1 teaspoon salt
1 teaspoon oil
Heat a small skillet dry on high heat. Toast the peppercorns until fragrant, about 1 minute. Cool the peppercorns, then transfer to a spice grinder and crush coarsely.
In a bowl add the garlic, cilantro, ginger, chilis, lime-zest, peppercorns, salt, and mash to a coarse paste.
Heat a skillet on high, then add oil. Reduce the heat to medium add the beef and spice paste, and stir-fry until cooked, about 2 minutes. Stir in the soy sauce and transfer to serving bowls.