Wash beef, remove fat and tendons, cut pieces of chess pieces. Marinate beef with 15ml of soy sauce, 1/2 teaspoon of salt, 10ml of wine, garlic powder and ginger powder, mix well for beef to absorb flavor, then cover with cling film, place in the refrigerator, leave to pass. night or 8-10 hours.
Heat a pan, add cumin seeds and sauté until fragrant. Dried chili, de-stemmed. Puree the cumin seeds in a blender along with the dried chilies.
The beef has enough time to marinate, then briefly boil the water and then drain it. Heat 1 tablespoon olive oil in a pan, pour in the beef and fry over high heat.
When the beef is cooked, add chili powder and finely ground cumin powder. Stir for a moment, pour in the golden roasted white sesame, stir again and then turn off the heat.