Photograph of the finished Cumin beef

China · Bò xào hạt cumin Tây Bắc

Cumin beef

35 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.1 lb
  • Photograph of Cumin seeds Cumin seeds 2.5 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.8 oz
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 2.5 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the beef thinly across the grain, then marinate it with cornstarch and soy sauce for 30 minutes.
  2. 2 Roast cumin seeds in a dry pan for 60 seconds, then coarsely grind half of them and leave the other half as is.
  3. 3 Sauté the beef in a very hot pan over the highest heat for 2 minutes, then remove it from the pan.
  4. 4 The beef should be stir-fried separately and then returned to its original state; stir-frying it once will cause it to release its own juices, so it should be boiled in water.
  5. 5 Sauté the onions, garlic slices, and dried chilies for 90 seconds, then add the cumin and stir for 30 seconds.
  6. 6 Add the beef to the pan and stir-fry for 30 seconds, then mix in the herbs and green chilies just before turning off the heat.
Start cooking