Beef with Cumin
Revolutionary Chinese Cookbook by Fuchsia Dunlop12-oz trimmed beef steak, such as sirloin, chuck or round (maybe flank)
2 tsp finely chopped fresh ginger
1 Tbsp finely chopped garlic
2 fresh red chilies, finely chopped
2-4 tsp dried chili flakes
2 tsp ground cumin
2 scallions, green parts only, finely sliced
2 tsp sesame oil
2 cups peanut oil for frying
For the marinade1 Tbsp Shaoxing wine
1/2 tsp salt
1 tsp light soy sauce
1 tsp dark soy sauce
1 Tbsp potato flour
1 Tbsp water
Cut the beef across grain into thin slices, 1.5 by 1.25 inches. Add the marinade ingredients and mix well.
Heat the peanut oil to 275F. Add the beef and stir gently. As soon as the pieces have separated, remove them from the oil and drain well; set aside.
Add 3 Tbsp oil to wok. Add ginger, garlic, fresh chilies, chili flakes, and cumand and stir-fry briefly until fragrant. Return the beef to work and stir well, seasoning with salt to taste.
When all ingredients are sizzling and cooked, add the scallion green and toss briefly. Remove from heat, stir in the sesame oil and serve.