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Chinese cumin beef

Serves 2 as a main dish or 4 as part of a Chinese meal

beefsteak 340g, trimmed (see introduction above)

groundnut oil 400ml, for frying

fresh ginger 2 tsp, finely chopped

garlic 1 tbsp, finely chopped

fresh red chillies 2, seeds and stalks discarded and finely chopped

dried chilli flakes 2-4 tsp

ground cumin 2 tsp

salt

spring onions 2, green parts only, finely sliced

sesame oil 1 tsp

For the marinade

Shaoxing rice wine 1 tbsp

salt tsp

light soy sauce 1 tsp

dark soy sauce 1 tsp

potato flour 1 tbsp

water 1 tbsp

Cut the beef across the grain into thin slices, ideally 4 x 3 cm. Add the

marinade ingredients and mix well.

Heat the groundnut oil to about 140C. 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 tablespoons 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.