Title: Chinese Cumin Beef
Categories: Beef, Chinese
Yield: 4 Servings
340 g Beefsteak; trimmed
400 ml Groundnut oil; for frying
2 ts Fresh ginger; finely chopped
1 tb Garlic; finely chopped
2 Fresh red chillies; seeds
-and stalks discarded and
-finely chopped
2 ts Dried chilli; up to 4 ts
2 ts Ground cumin
Salt
2 Spring onions; green parts
-only; finely sliced
1 ts Sesame oil
MMMMM--------------------------MARINADE-------------------------------
1 tb Shaoxing rice wine
1/2 ts Salt
1 ts Light soy sauce
1 ts Dark soy sauce
ts Tb Potato flour
ts Tb Water
Cut the beef across the grain into thin slices, ideally 4x3 cm. Add
the marinade ingredients and mix well.
Heat the groundnut oil to about 275 F / 140 C. 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 tb of the oil. Over a high flame, add the ginger,
garlic, fresh chillies, chilli 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 sizzlingly fragrant and delicious, add
the spring onions and toss briefly. Remove from the heat, stir in the
sesame oil and serve.
