HUNAN BEEF WITH CUMIN1 tablespoon Shaoxing wine or good medium-dry sherry
1/2 teaspoon salt
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon potato starch
12 ounces boneless short rib or other beef steak
1 3/4 cups peanut oil
2 teaspoons minced ginger
1 tablespoon finely chopped garlic
2 fresh red chilies, seeded and finely chopped
2 to 4 teaspoons dried chili flakes
2 teaspoons ground cumin
Salt
2 scallions, green parts only, finely sliced
1 teaspoon sesame oil
In a bowl, mix the wine, salt, soy sauces, 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 F. 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.
Yield: 2 to 4 servings
Adapted from source:
Revolutionary Chinese Cookbook by Fuchsia Dunlop
