Twice-fried cumin beef

Twice-fried cumin beef

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Skirt steak, not to be confused with flank, is cut from the front belly region of the cow, near the brisket. It is probably not the world’s most tender cut, but what it does have is flavour in spades, which is needed here for this spicy treatment. Use sirloin, scotch or fillet if you prefer.

Ingredients

Quantity Ingredient
1kg skirt steak, finely sliced
60ml shaoxing rice wine, plus extra to taste
2 tablespoons dark soy sauce, plus extra to taste
30g cornflour
1 litre peanut oil
2 tablespoons ginger, finely chopped
2 tablespoons garlic, finely chopped
3 small red chillies, seeded and finely chopped
1 tablespoon chilli flakes
1 tablespoon ground cumin
1 tablespoon sesame oil
4 spring onions, finely sliced, green part only

Method

  1. Put the beef in a large bowl, then add the rice wine, soy sauce and cornflour and stir until well combined. Set aside.
  2. Heat the peanut oil in a large wok over a high heat until just beginning to smoke, then add half the beef and cook for 2–3 minutes, stirring to separate the pieces, until evenly browned. Remove the beef with a slotted spoon and drain on paper towel. Repeat with the remaining beef.
  3. Pour off all but 2 tablespoons of oil from the wok. Return the wok to a medium heat, then add the ginger, garlic, chillies, chilli flakes and cumin and stir for about 1 minute, or until fragrant. Return the beef to the wok (at this stage you can add more rice wine and soy sauce, to taste) and stir until the beef is hot and everything is well combined. Stir in the sesame oil and remove from the heat. Transfer the beef to a large bowl, scatter the spring onions over the top and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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