Hunan Beef with Cumin

By lorik

Ingredients

• 1 1 1 tablespoon Shaoxing wine or good medium-dry sherry
• 1 1 1 tablespoon Shaoxing wine or good medium-dry sherry
• 1 1 1 tablespoon Shaoxing wine or good medium-dry sherry
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1 1 1 teaspoon light soy sauce
• 1 1 1 teaspoon light soy sauce
• 1 1 1 teaspoon light soy sauce
• 1 1 1 teaspoon dark soy sauce
• 1 1 1 teaspoon dark soy sauce
• 1 1 1 teaspoon dark soy sauce
• 1 1 1 tablespoon potato starch or flour
• 1 1 1 tablespoon potato starch or flour
• 1 1 1 tablespoon potato starch or flour
• 12 12 12 ounces boneless short rib or other beef steak
• 12 12 12 ounces boneless short rib or other beef steak
• 12 12 12 ounces boneless short rib or other beef steak
• 1 3/4 1 3/4 3/4 cups peanut oil
• 1 3/4 1 3/4 3/4 cups peanut oil
• 1 3/4 1 3/4 3/4 cups peanut oil
• 2 2 2 teaspoons minced ginger
• 2 2 2 teaspoons minced ginger
• 2 2 2 teaspoons minced ginger
• 1 1 1 tablespoon finely chopped garlic
• 1 1 1 tablespoon finely chopped garlic
• 1 1 1 tablespoon finely chopped garlic
• 2 2 2 fresh red chilies (tien tsin or Thai red chiles), seeded and finely chopped
• 2 2 2 fresh red chilies (tien tsin or Thai red chiles), seeded and finely chopped
• 2 2 2 fresh red chilies (tien tsin or Thai red chiles), seeded and finely chopped
• 2 to 4 2 to 4 4 teaspoons dried chili flakes
• 2 to 4 2 to 4 4 teaspoons dried chili flakes
• 2 to 4 2 to 4 4 teaspoons dried chili flakes
• 2 2 2 teaspoons ground cumin
• 2 2 2 teaspoons ground cumin
• 2 2 2 teaspoons ground cumin
• Salt
• Salt
• Salt
• 2 2 2 scallions, green parts only, finely sliced
• 2 2 2 scallions, green parts only, finely sliced
• 2 2 2 scallions, green parts only, finely sliced
• 1 1 1 teaspoon sesame oil
• 1 1 1 teaspoon sesame oil
• 1 1 1 teaspoon sesame oil

Details

Servings 2
Adapted from NYTimes.com

Preparation

Step 1

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.