Bring the Jasmine Rice (4 ounce) and Water (1 cup) to a boil in a small sauce pot over medium-high heat. Stir, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.

Whisk together the Egg (1 N/A), Mirin (1 tablespoon), Corn Starch (1 tablespoon), Salt ( to taste), and Ground Black Pepper ( to taste) in a medium bowl.

Pat dry the Flank Steak (1 piece) with paper towels. Cut the steak into 1/4 inch slices against the grain and add to the marinade. Cover with plastic wrap and refrigerate until ready to use.

In a small bowl, stir together the Tamari Soy Sauce (1/3 cup), Chipotle Peppers in Adobo Sauce (2 tablespoon) [puréed], Black Vinegar (1 tablespoon), Sambal (2 tablespoon), and Granulated Sugar (2 teaspoon); set aside.

Drain the excess marinade from the steak. Heat Canola Oil (1 tablespoon) in a large sauté pan or wok over medium-high heat.

When hot, add only HALF the beef and stir-fry until golden brown, about 5 minutes. Transfer the beef to a plate and repeat with the second batch. Transfer this batch to the plate and hold.

Add more Canola Oil (1 tablespoon) to the hot pan and add the Dried Chili Pepper (5 N/A), Fresh Ginger (0.25 ounce) [peeled, minced], Garlic (3 clove) [minced] and Red Bell Pepper (1 N/A) and stir-fry for 5 minutes or until slightly browned.

Add the sauce and bring to a boil, then return the beef to the pan and stir until all ingredients are incorporated.

Divide the rice between two plates. Top with the Szechuan Steak and drizzle each serving with Sesame Oil (1 teaspoon). Garnish with the Scallion (1 bunch) and enjoy!