Hunan Beef With Cumin

• Meat

  • 12 oz Short rib or other beef, boneless steak

• Produce

  • 2 tsp Chili flakes, dried
  • 1 tbsp Garlic
  • 2 tsp Ginger
  • 2 Red chilies, Fresh
  • 2 Scallions

• Condiments

  • 1 tsp Soy sauce, light
  • 1 tsp Soy sauce, dark

• Baking & Spices

  • 1 tbsp Potato starch or flour
  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 3/4 cups Peanut oil
  • 1 tsp Sesame oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Found on cooking.nytimes.com

Description

Directions

• 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.