Description
This cumin beef recipe uses a dry-stir-frying method to create extra crispy beef without deep frying, coated with bold seasonings that deliver true restaurant taste.
Ingredients
Scale
- 1 lb beef flank steak
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon vegetable oil
- 2 tablespoons cumin powder
- 2 teaspoons Sichuan chili flakes (or Korean chili flakes)
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground Sichuan peppercorns (or black pepper)
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 3 tablespoons peanut oil (or vegetable oil)
- 8 dried Chinese chili 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)
Instructions
- 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, baking 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 cornstarch, a few tablespoons at a time, and mix, until all pieces are coated.
- Heat 2 tablespoons of oil in a wok or large skillet 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. 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 chili 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 cilantro. Stir again. Transfer everything to a big plate immediately. Serve hot as a main dish.
Notes
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 418
- Sugar: 1.5 g
- Sodium: 600 mg
- Fat: 22.2 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18.2 g
- Trans Fat: 0 g
- Carbohydrates: 13.1 g
- Fiber: 1 g
- Protein: 39.8 g
- Cholesterol: 90 mg