Cumin Beef
Crispy-fried beef is stir-fried with cumin and dried chilies, giving it a rich brownish-red color and a spicy, numbing, savory aroma.
Ingredients
beef (washed, tendons removed, soaked in water to remove the blood, and sliced thinly)
250 g
scallions (washed and finely chopped)
2
ginger (a small piece, finely chopped)
1
toasted sesame seeds
1 tsp
Sichuan peppercorns
to taste
cumin
3 tsp
dried chili peppers
8
cooking oil
30 g (actually consumed)
sesame oil
1 tsp
stock
1 tsp
cooking wine
2 tsp
chili powder
2 tsp
five-spice powder
1 tsp
refined salt
1 tsp
white sugar
1 tsp
monosodium glutamate (MSG)
2 tsp
red chili oil
1 tsp
Instructions
1
Marinate the beef
Finely chop the washed scallions and ginger. Wash the beef, remove the tendons, soak it in water to remove the blood, and slice it thinly. Marinate with salt, cooking wine, ginger, and scallions for 15 minutes.
2
Fry the beef
Pour the cooking oil into the wok. Heat it to a medium heat (approximately 50% of full heat), add the beef slices, and fry until crisp and fragrant. Remove the beef and drain it.
3
Stir-fry and season
Leave a little oil in the wok. Add the dried chili peppers and Sichuan peppercorns and stir-fry until fragrant. Return the beef and stir to combine. Add the stock, cooking wine, five-spice powder, and sugar, and bring to a boil. Add the chili powder and cumin and stir-fry until fragrant. Stir in the red chili oil, MSG, and sesame oil until evenly coated. Transfer to a plate, sprinkle with the sesame seeds, and serve.
