Spicy Cumin Beef Stir-Fry — Sichuan Cumin Beef
Tender beef strips dry-fried with cumin, dried chilli, and Sichuan pepper until fragrant and caramelised at the edges, one of Sichuan's most addictive stir-fries.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 360g thinly sliced beef with 0.5 tsp baking soda, 2 tsp cornstarch, and a pinch of salt. Marinate 10 minutes. Mince 4 garlic cloves, grate 2 tsp ginger, slice 4 celery stalks diagonally, slice 1 red onion thin, snip 8 dried chillies into 1cm pieces. Measure cumin, Sichuan pepper, soy sauce, Shaoxing wine, sesame oil.
Sear
Heat 1/4 cup neutral oil in a wok over high heat until smoking. Add beef in batches in a single layer, sear 2–3 minutes per batch without moving until deeply browned and charred at edges. Toss once, cook 1 minute more. Remove to a plate.
Bloom
Add remaining 1 tbsp oil to the wok over high heat. Stir-fry dried chilli and 1.5 tsp Sichuan pepper 20 seconds until fragrant and spice-scented.
Saute
Add garlic, ginger, celery, and red onion. Stir-fry over high heat 2–3 minutes until just softened with some remaining crunch.
Finish
Return beef to the wok. Add 3 tbsp soy sauce, 2 tsp Shaoxing wine, 3 tsp cumin, and 1 tsp sesame oil. Toss over high heat 1 minute until everything is well coated and fragrant.
Plate
Scatter 20g fresh coriander over the beef and serve immediately over steamed rice.
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