Cumin Beef Pepper Steak and Brown Rice

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1 cup brown rice or brown and wild rice blend

Chicken stock

1 1/2 pounds flank steak 

1 tablespoon whole cumin seeds or 1 rounded tablespoon ground cumin

1 tablespoon whole Sichuan peppercorns or 2 teaspoons ground Sichuan pepper

2 tablespoons ginger and garlic stir-fry oil or peanut oil

2 tablespoons ginger and garlic stir-fry oil or peanut oil 

4 cloves garlic, chopped 

2 to 3 small dried whole red chiles* or 1 tablespoon chile paste, such as sambal oelek 

2 green bell peppers or large green mild frying peppers, seeded and thinly sliced 

One 2- to 3-inch stick cinnamon

One 1-inch piece fresh ginger, peeled and ground 

1 portobello mushroom, cleaned and sliced

1 onion, chopped 

1/2 cup dry sherry 

1 bunch scallions or spring onions, cut on the bias

1/4 cup tamari or aged soy sauce

Handful cilantro leaves