Cumin Stir Fried Beef

America’s Test Kitchen

1 med white onion thinly sliced end to end

1lb flank steak cut into 2 ½“ strips pieces with the grain, then in ¼” slices across the grain

Mix together 1 Tbsp water & ¼ t baking soda and pour over sliced beef. Toss to coat and let it sit while prepping seasonings.

subheading: Aromatics:

4 cloves minced garlic

1 T grated fresh Ginger

subheading: Seasonings:

1 T Cumin seeds chopped large

2 t Szechuan chile powder

1 ¼ t Szechuan crushed pepper corns

¼ t table salt

subheading: Sauce:

Add to beef and give it a quick mix

1 T Shaoxing rice wine

1T soy sauce

2 t molasses

½ t corn starch

¼ t table salt

Heat wok till it starts to smoke.

Cook half the beef at a time. Add 1 T vegetable oil. Stir fry it till beef is cooked evenly (2 to 6 minutes). Remove. Repeat with other half. Remove.

Add 2 T vegetable oil and add aromatics, cooking tiill they smell really good and become a bit translucent. Add onion slices and cook 1 to 2 minutes till they are becoming tender, just beginning to lose their opacity.

Add beef to pan and toss to dry up the juices from the beef. Add the spices right at the end and give them a light toast. Onions should pick up a light orange color.

Plate and top with 2 T coarsely chopped cilantro.

Serve over sticky rice or alongside vegetables.

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