Chinese Cumin Beef
Today there “Cumin Beef“. It is a very simple beef dish with a few spices and natural cumin. The notoriety of this ingredient owe the Chinese the large Muslim community of Uyghurs in the northwestern region of Xinjiang. The thence derived Chinese sell et al everywhere in China like lamb kebabs on the streets, seasoned with chili and cumin.
Chinese Cumin beef is one of China Northwest cuisine recipes, the main ingredient for the production of beef, cumin fried beef cooking skills to the main.
This beef recipe from her Chinese Cookbook results in shockingly tender beef, which is littered with cumin, chili, garlic, and ginger. The aroma is enough to knock you out cold.
What’s interesting is that the beef is not just sliced thinly and tossed in a wok. First it’s mixed in a simple marinade with a bit of potato starch. Then it’s fried at a low temperature for a couple minutes, drained, and only then is it ready to hit the blazing hot wok. The only complaint I had was that I probably didn’t drain it well enough, so it turned out a touch greasy. This could have all been fixed by draining it for a tad longer.
- 700 g rump Beef
- 4 teaspoon finely chopped ginger
- 2 tablespoons finely chopped garlic
- 4 fresh red chilli, seeded, finely chopped
- 4-8 teaspoon dried chilli flakes
- 4 teaspoon ground cumin
- 4 spring onions only the green parts, in very fine rings
- 500 ml Plenty of oil for frying
- 2 tablespoons Shaoxing wine
- 1 teaspoon salt
- 2 teaspoon light soy sauce
- 2 teaspoon dark soy sauce
- 2 tablespoons potato starch
- 2 tablespoons water
- 1 sachet of baking powder
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