Cumin Beef
A delicious and authentic sichuan and regional recipe for Cumin Beef, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb beef flank steak
- • 1/4 teaspoon salt
- • 1/2 teaspoon bicarbonate of soda
- • 1 tablespoon vegetable oil
- • 2 tablespoons cumin powder
- • 2 teaspoons Sichuan chilli flakes ((or Korean chilli flakes))
- • 1/2 teaspoon sugar
- • 1/4 teaspoon freshly ground Sichuan peppercorns ((or black pepper))
- • 1/4 teaspoon salt
- • 1/4 cup cornflour
- • 3 tablespoons peanut oil ((or vegetable oil))
- • 8 dried Chinese chilli peppers (halved crosswise and seeds removed)
- • 1 small red onion (sliced into 1/2” (1 cm) thick pieces)
- • 1 tablespoon ginger (minced)
- • 5 cloves garlic (sliced)
- • 1 tablespoon toasted white sesame seeds ((for garnish))
- • 1/4 cup loosely packed fresh coriander ((Optional, for garnish))
Preparation Steps
Cut the flank steak along the grain into two even pieces, then slice it against the grain into pieces that are around 1/4” (5 mm) thick.
Combine beef, salt, bicarbonate of soda and vegetable oil in a big bowl. Mix well. Let marinate for 30 minutes at room temperature.
Combine the ingredients for the spice mix in a small bowl.
When you’re ready to cook, drain the extra liquid from the bowl of beef. Add the cornflour, a few tablespoons at a time, and mix, until all pieces are coated.
Heat 2 tablespoons of oil in a wok or large frying pan over medium-high heat until hot. Cook in batches, spreading the beef slices without overlapping. Cook until the bottom turns golden and crispy, 2 to 3 minutes. Flip the slices to fry the other side, until golden brown and crispy, another 1 to 2 minutes. (*Footnote 1) Transfer the beef to a large plate. Cook the rest of the batches. Add more oil if the pan gets dry, and turn to medium heat if the pan starts to smoke too much.
Add the remaining 1 tablespoon oil, the dried Chinese chilli peppers, ginger, and garlic. Stir a few times to release the fragrance. Add the onion. Stir and cook for about 1 minute, until the onion just starts to turn tender. Add back the beef and sprinkle the spice mix all over. Stir immediately to coat the meat with spice. Remove the pan from the stove and carefully taste a piece of beef. Sprinkle a bit more salt on it, if needed. Turn off the heat. Add the sesame seeds and fresh coriander. Stir again. Transfer everything to a big plate immediately. Serve hot as a main dish.