China · Xinjiang
Cumin Beef
Beef slices seared hot with toasted cumin and crushed bird's eye chili, finished with crisp green pepper strips.
Cumin beef is the stir-fry of the northwestern Chinese kitchen, where the spice arrived by the Silk Road and stayed. Toasting the cumin and chili together in a mortar before they reach the wok is what separates seasoning that sits on the meat from seasoning that goes through it. The beef wants a short marinade and then a very fast toss.
Ingredients
- amount of beef250 g
- amount of green pepper2 pieces
- amount of cumin20 g
- amount of bird's eye chili3 pieces
- amount of light soy sauce20 ml
- amount of cornstarch10 g
- amount of oil15 ml
- amount of salt3 g
- amount of scallion1 pieces
Directions
- 1
First crush the bird's eye chili together with the cumin seeds in a mortar until broken up, which releases more flavor; skip this if you are short on time.
- 2
Trim and deseed the green pepper and cut it into shreds. Cut the scallion into lengths.
- 3
Thaw the beef ahead of time, rinse it and let it dry, then slice it against the grain.
- 4
Marinate it with the light soy sauce, cornstarch and oil, mixing evenly, and leave for thirty minutes.
- 5
Heat the wok with the oil, add the scallion and fry until fragrant, then add the marinated beef and sear.
- 6
Once the beef has changed color, add the crushed cumin and chili evenly and cook through.
- 7
Add the green pepper shreds, and once they have just softened add the salt.
- 8
Stir-fry over high heat for one minute, then turn off the heat and toss for thirty seconds more so the heat is even, and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.