Stir-Fried Cumin Beef

Name: Stir-Fried Cumin Beef
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp Water (1 tablespoon water); ¼ tsp Bicarbonate of Soda (1/4 teaspoon baking soda); 1 lb Flank Steak (1 pound flank steak, trimmed, cut with grain into 2- to 2½-inch-wide strips, each strip sliced against grain ¼ inch thick); 4 pieces Garlic (4 garlic cloves, minced); 1 tbsp Ginger (1 tablespoon grated fresh ginger); 1 tbsp Cumin Seeds (1 tablespoon cumin seeds, ground); 2 tsp Sichuan Chili Powder (2 teaspoons Sichuan chili powder); 1 ¼ tsp Sichuan Peppercorn (1 1/4 teaspoons Sichuan peppercorns, ground); ½ tsp Table Salt (1/2 teaspoon table salt, divided); 1 tbsp Chinese Cooking Wine (1 tablespoon Shaoxing wine or dry sherry); 1 tbsp Soy Sauce (1 tablespoon soy sauce); 2 tsp Molasses (2 teaspoons molasses); ½ tsp Cornstarch (1/2 teaspoon cornstarch); ¼ cup Vegetable Oil (1/4 cup vegetable oil, divided); ½ piece Yellow Onion (1/2 small onion, sliced thin); 2 tbsp Cilantro (2 tablespoons coarsely chopped fresh cilantro)

Stir-Fried Cumin Beef - Main Courses (Indian)

45 minIndian

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Water1 tbsp · 1 tablespoon water
Bicarbonate of Soda¼ tsp · 1/4 teaspoon baking soda
Flank Steak1 lb · 1 pound flank steak, trimmed, cut with grain into 2- to 2½-inch-wide strips, each strip sliced against grain ¼ inch thick
Garlic4 pieces · 4 garlic cloves, minced
Ginger1 tbsp · 1 tablespoon grated fresh ginger
Cumin Seeds1 tbsp · 1 tablespoon cumin seeds, ground
Sichuan Chili Powder2 tsp · 2 teaspoons Sichuan chili powder
Sichuan Peppercorn1 ¼ tsp · 1 1/4 teaspoons Sichuan peppercorns, ground
Table Salt½ tsp · 1/2 teaspoon table salt, divided
Chinese Cooking Wine1 tbsp · 1 tablespoon Shaoxing wine or dry sherry
Soy Sauce1 tbsp · 1 tablespoon soy sauce
Molasses2 tsp · 2 teaspoons molasses
Cornstarch½ tsp · 1/2 teaspoon cornstarch
Vegetable Oil¼ cup · 1/4 cup vegetable oil, divided
Yellow Onion½ piece · 1/2 small onion, sliced thin
Cilantro2 tbsp · 2 tablespoons coarsely chopped fresh cilantro

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Steps

1Combine water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.
2While beef rests, combine garlic and ginger in small bowl. Combine cumin, chili powder, peppercorns, and ¼ teaspoon salt in second small bowl. Add Shaoxing wine, soy sauce, molasses, cornstarch, and remaining ¼ teaspoon salt to beef mixture. Toss until well combined.
3Heat 1 tablespoon oil in wok over medium-high heat until just smoking. Add half of beef mixture and increase heat to high. Using tongs, toss beef slowly but constantly until exuded juices have evaporated and meat begins to sizzle, 2 to 6 minutes. Transfer to clean bowl. Repeat with 1 tablespoon oil and remaining beef mixture.
4Heat remaining 2 tablespoons oil in now-empty wok over medium heat until shimmering. Add garlic mixture (oil will splatter) and cook, stirring constantly, until fragrant, 15 to 30 seconds. Add onion and cook, tossing slowly but constantly with tongs, until onion begins to soften, 1 to 2 minutes. Return beef to wok and toss to combine. Sprinkle cumin mixture over beef and toss until onion takes on pale orange color. Transfer to serving platter, sprinkle with cilantro, and serve immediately.