Wednesday, July 1, 2009
Beef With Cumin
Hey, “Happy Canada Day”! I have a busy day ahead for the celebration. It’s going to be a fun and an exciting day. I have plenty of cooking to do and looking forward to enjoy spending time with my family and friends. So, a quick post for a simply stir-fry beef with cumin that I have made earlier. The beef is lightly spicy, tasty, and delicious served with steamed rice. Enjoy the holiday and have fun!!
Recipe adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop
Beef With Cumin
12 oz Trimmed Beef Steak, such as Sirloin
2 tsp Finely chopped fresh Ginger
1 Tbsp Finely chopped Garlic
2 Fresh Red Chilies, seeds and stem discarded and finely chopped
2-4 tsp Dried Chili Flakes
2 tsp Ground Cumin
2 Scallions, green parts only, finely sliced
1 tsp Sesame Oil
1 3/4 Cup Peanut Oil for frying
1 Tbsp Shaoxing Wine
1/2 tsp Salt
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
1 Tbsp Potato Flour
1 Tbsp Water
Cut the beef across the grain into thin slices, ideally 1 1/2 by 1 3/4 inches. Add the marinade ingredients and mix well.
Heat the peanut oil to about 275˚F. Add the beef and stir gently. As soon as the pieces have separated, remove them from the oil and drain well; set aside.
Pour off all but 3 Tbsp of oil. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes, and cumin and stir-fry briefly until fragrant. Return the beef to the wok and stir well, seasoning with salt to taste.
When all the ingredients are sizzling fragrant and delicious, add the scallion greens and toss briefly. remove from the heat, stir in the sesame oil and serve.