Cumin – Infused Beef
This Cumin – Infused Beef dish is a symphony of bold and spicy flavors. Tender slices of beef are tossed with a generous amount of fragrant cumin, along with other spices and seasonings, creating a mouth – watering explosion of taste. The combination of the savory beef, the earthy cumin, and the hint of heat makes it an irresistible choice for those who love intense, flavorful dishes. It’s perfect served over rice or with flatbreads, and can be whipped up quickly for a satisfying meal.
Equipment
- Sharp knife
- Cutting board
- Bowl
- Wok or large frying pan
- Spatula
- Measuring cups and spoons
Ingredients
- 1 pound 450g beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 – 2 dried red chilies broken into pieces (adjust according to your heat preference)
- 2 green onions sliced
- 1 red bell pepper sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine or dry sherry
- 1 – 2 teaspoons ground cumin adjust according to your taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon white sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- In a small bowl, combine the soy sauce, Chinese cooking wine, white sugar, salt, black pepper, cornstarch, and water. Stir well until the cornstarch is dissolved and set aside.
- Place the sliced beef in a medium bowl. Pour half of the prepared sauce over the beef and mix gently to coat the slices evenly. Let it marinate for 15 – 20 minutes.
- Heat a wok or large frying pan over high heat. Add 1 tablespoon of vegetable oil. When the oil is hot, add the marinated beef slices in a single layer. Cook for 2 – 3 minutes until the beef starts to brown, stirring occasionally. Remove the beef from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and dried red chilies. Stir – fry for about 30 seconds until fragrant.
- Add the sliced red bell pepper to the wok. Stir – fry for 2 – 3 minutes until the pepper starts to soften.
- Return the cooked beef to the wok. Pour in the remaining sauce and sprinkle the ground cumin over the mixture. Add the sliced green onions. Stir – fry everything together for 1 – 2 minutes, until the sauce thickens and coats the beef and vegetables evenly.
Notes
For an even more intense cumin flavor, you can toast the ground cumin in a dry pan for a minute or two before adding it to the dish.
If you don’t have Chinese cooking wine, you can substitute it with dry sherry or a bit of white wine.
You can adjust the amount of dried red chilies and cumin according to your personal taste preferences. If you like it spicier, add more chilies; if you prefer a milder flavor, reduce the amount of both.
If you don’t have Chinese cooking wine, you can substitute it with dry sherry or a bit of white wine.
You can adjust the amount of dried red chilies and cumin according to your personal taste preferences. If you like it spicier, add more chilies; if you prefer a milder flavor, reduce the amount of both.
