HUNAN BEEF WITH CUMIN
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's "Revolutionary Chinese Cookbook," whose subject is the food of Sichuan's less celebrated eastern neighbor, Hunan province. Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
Provided by Anne Mendelson
Categories easy, quick, main course
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- In a bowl, mix the wine, salt, soy sauces, potato starch or flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.
- 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.
- 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.
- When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.
Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 84 grams, Carbohydrate 5 grams, Fat 112 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 23 grams, Sodium 476 milligrams, Sugar 1 gram, TransFat 1 gram
CUMIN BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.
- Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.
- Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.
CUMIN-SCENTED STIR-FRIED BEEF WITH CELERY
Provided by Lillian Chou
Categories Wok Beef Quick & Easy Dinner Spice Celery Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 1 serving
Number Of Ingredients 11
Steps:
- Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
- Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
- Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
- Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
- Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
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