Hunan Beef with Cumin

Georgia Glynn Smith

Ingredients

1 tablespoon Shaoxing wine or good medium-dry sherry
½ teaspoon salt
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon potato starch
12 ounces boneless short rib or other beef steak
1 ¾ cups peanut oil
2 teaspoons minced ginger
1 tablespoon finely chopped garlic
2 fresh red chilies, seeded and finely chopped
2 to 4 teaspoons dried chili flakes
2 teaspoons ground cumin Salt
2 scallions, green parts only, finely sliced
1 teaspoon sesame oil


Preparation

Step 1

In a bowl, mix the wine, salt, soy sauces, flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.

Step 2

In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.

Step 3

Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.

Step 4

When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.

Source