This is an absolutely delicious and simple dish from the brave Hunan Province!
INGREDIENTS
PHOTOS
SEMI-SCIENCE
1029
So I'm not a nutritionist and I don't know what you like to eat for a portion so... the only thing I can say is if you ate this whole recipe you'd have eaten this many Calories.
Don't do that though!
That's not really good for you and it's more fun to share a meal with others!
WORK IT OFF!
Ok so maybe you ate it all!
You'd have to run roughly 79 minutes to work that all off!
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This is an absolutely del
This is my absolute favor
This is an IMMORTAL Maste
This is one of my absolute favorite dishes that originates from the Hunan Province in China. I feel like the cut of beef and the cumin are the main stars of this dish so I like to make it with a LOT of cumin and a good cut of meat. I haven't really seen Cumin a lot of Chinese recipes, and I normally associate it more with Mexican dishes.
Hunan is known for it's deep colored spicy dishes in fact there is a famous saying that I've always liked..
"Guizhou people like hot peppers, Sichuan people don't fear hot peppers, and Hunan people fear the lack of hot peppers!"
That saying really speaks to me as a masochistic hot pepper fanatic, so I always add extra peppers and spice. You really can use much less of the peppers that I use and the taste will still be fantastic!
1) First we'll want to prepare our meat. I like to use Beef Flank for this but any good cut of beef will probably do just fine! Slice your meat in thin strips about 2-3 millimeters thick. You can decide how long you want your strips to be but I go for about 5-6 centimeters. The important thing is that you cut it AGAINST the grain. This will keep your beef fall-apart tender!
2) Once your beef it cut add it to a large bowl along with the marinade ingredients: Shaoxing Wine, Regular Soy Sauce, Dark Soy Sauce, MSG (or salt if you must), and 1 Tablespoon of Water. Mix this well with your hand to make sure every piece is covered. Let it rest 15 minutes or so.
3) In a separate bowl ready your sauce ingredients: Very finely minced Ginger, chopped Garlic (yes a whole bulb!), the Cumin, roughly chopped Dried Peppers (You can sub chili flakes here if you need to!), and thinly sliced Fresh Chilis
NOTE: The amount of chilies in here might seem crazy, and maybe it is! I've looked up other similar recipes online and they don't even use a fraction of what I suggest. So please feel free to reduce this if you want to or even switch to Green Thai Chilies instead of the Red I use!
4) Put enough oil in the bottom of your wok to do a shallow fry of your beef. This basically means all your beef can touch oil at once, NOT deep frying where your meat is entirely covered. Turn to high heat.
5) Add all your meat to the wok once the oil is hot and just cook it enough that the pieces separate from each other, and you get a little bit of browning on them. Don't worry about cooking all the way we're going to cook these more later!
6) Remove the meat to another bowl, and leave only about 3 Tablespoons of oil and meat juice in the wok. To this remaining oil add your sauce ingredients you prepared earlier.
7) Fry the sauce ingredients in the oil just until it starts to get fragrant and just as the garlic starts to change color. Don't fry too long burnt garlic is bitter and should be a literal crime!
8) Add your meat back to the wok and stir non-stop until the meat is surely done and completely covered in your beautiful cumin coating. Turn off the heat.
9) Wait a minute then add your green onion sliced as you like it, and a little splash of toasted sesame oil. Mix one more time, and then let rest a few minutes before serving with rice!
10) Enjoy this warming beautiful meal with friends and family!