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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
(Printable Recipe)

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
Sea Salt
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.


  1. I saw this recipe and was very intrigued by it, will have to check it out as it looks delicious,

  2. Oh I am so hungry right now I could lick the screen. We love spicy foods. Happy Canada Day.

  3. those pictures are breath taking!! sounds yummy too- I love cumin!

  4. Cumin is my all time favourite spice, so I am sure I would LOVE this recipe! Bookmarked!

  5. sounds really good! Thanks for sharing it. Cumin is one of my top favorite spices of all time!

  6. This looks amazing! I have saved it so I can try making it myself sometime soon. Thanks for all the brilliant recipes and photography!

  7. one of my favorite cookbooks of all time. grand sichuan in soho (new york city) makes a spectacular, albeit deep-fried, version of this dish.


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