CHINESE CUMIN BEEF RECIPE RECIPES

Name: Chinese Cumin Beef Recipe
Cuisine: Beef
Ingredients: 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; salt; 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

CHINESE CUMIN BEEF RECIPE - CHINESE FOOD RECIPES

Chinese Cumin Beef Recipe - Chinese Food Recipes image

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.

Provided by Harpreet

Number Of Ingredients 16

Ingredients

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
salt
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

Steps:

Cut meat against the grain into thin slices about 4 cm x 3 cm and then marinate.
The oil in a wok heat up to around 140 ° C. pour in meat in two stages, and stir thoroughly. Once the pieces separate from each other, remove and allow to drain well on the large slotted spoon.
Drain Oil up to 4 tbsp. Then add in strong flame ginger, garlic, fresh chilies, possibly pepper flakes and cumin and stir fry briefly. give meat back into the wok and mix well, season with salt.
When all the ingredients sizzle nice and smell good, the F-onion rings fold briefly take wok from the heat, stir in sesame oil and serve.

HUNAN BEEF WITH CUMIN RECIPE - NYT COOKING

Hunan Beef With Cumin Recipe - NYT Cooking image

This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province. Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.

Provided by Anne Mendelson

Total Time 25 minutes

Yield 2 to 4 servings

Number Of Ingredients 15

Ingredients

1 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 or flour
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 (tien tsin or Thai red chiles), 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

Steps:

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.

Nutrition Facts : @context http//schema.org, Calories 1080, UnsaturatedFatContent 84 grams, CarbohydrateContent 5 grams, FatContent 112 grams, FiberContent 1 gram, ProteinContent 16 grams, SaturatedFatContent 23 grams, SodiumContent 476 milligrams, SugarContent 1 gram, TransFatContent 1 gram

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