How to Make Stir-Fry Cumin Beef 孜然牛肉

1 tablespoon water

¼ teaspoon baking soda

1 pound flank steak, trimmed, cut with grain into 2- to 2½-inch-wide strips, each strip sliced against grain ¼ inch thick

4 garlic cloves, minced

1 tablespoon grated fresh ginger

1 tablespoon cumin seeds, ground

2 teaspoons Sichuan chili powder

1 ¼ teaspoons Sichuan peppercorns, ground

½ teaspoon table salt, divided

1 tablespoon Shaoxing wine or dry sherry

1 tablespoon soy sauce

2 teaspoons molasses

½ teaspoon cornstarch

¼ cup vegetable oil, divided

½ small onion, sliced thin

2 tablespoons coarsely chopped fresh cilantro

subheading: BEFORE YOU BEGIN:

We developed this recipe for a 14-inch wok, but a 12-inch nonstick or carbon-steel skillet can be used instead. You can substitute 1 tablespoon of ground cumin for the cumin seeds. If you can't find Sichuan chili powder, Korean red pepper flakes (gochugaru) are a good substitute. Another alternative is 1¾ teaspoons of ancho chile powder plus ¼ teaspoon of cayenne pepper. There is no substitute for Sichuan peppercorns. We like this stir-fry with steamed white rice and stir-fried baby bok choy. We developed this recipe for a 14-inch wok, but a 12-inch nonstick or carbon-steel skillet can be used instead. You can substitute 1 tablespoon of ground cumin for the cumin seeds. If you can't find Sichuan chili powder, Korean red pepper flakes (gochugaru) are a good substitute. Another alternative is 1¾ teaspoons of ancho chile powder plus ¼ teaspoon of cayenne pepper. There is no substitute for Sichuan peppercorns. We like this stir-fry with steamed white rice and stir-fried baby bok choy.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer