Beef with cumin
Serves 2
| 12 | ounces trimmed steak, such as sirloin |
| 1 | tablespoon shaoxing (rice) wine |
| 1/2 | teaspoon salt, or to taste |
| 1 | teaspoon light soy sauce |
| 1 | teaspoon dark soy sauce |
| 1 | tablespoon cornstarch, mixed with 1 tablespoon cold water |
| 1 3/4 | cups peanut oil (for deep-fat frying) |
| 1 | 1-inch piece fresh ginger, finely chopped |
| 1 | clove garlic, finely chopped |
| 2 | fresh red chili peppers, cored, seeded, and finely chopped |
| 2 | teaspoons crushed red pepper |
| 2 | teaspoons ground cumin |
| 2 | scallions (green parts only), thinly sliced |
| 1 | teaspoon sesame oil |
1. Cut the beef across the grain into thin slices, ideally 1 1/2 by 1 1/4 inches. Transfer them to a bowl.
2. Add the rice wine, salt, light and dark soy sauces, and cornstarch mixture; stir well.
3. In a large wok or deep-fat fryer, heat the oil over high heat until it reaches 275 degrees on a deep-fat thermometer. Add the beef and stir gently. As soon as the pieces have separated, use a slotted spoon to remove them from the oil and drain well; set aside.
4. Pour off all but 3 tablespoons of the oil from the pan. Over high heat, stir-fry the ginger, garlic, chili peppers, crushed pepper, and cumin for 3 minutes or until fragrant and sizzling. Return the beef to the wok and stir well. Add a generous pinch of salt.
5. Add the scallions and toss for half a minute. Remove the pan from the heat and stir in the sesame oil. Adapted from "Revolutionary Chinese Cookbook" 