Hunan Beef With Cumin

19:07' 15-05-2018
This is a traditional method of preparing beef in Hunan Province, China. It is a feature of Hunan cuisine to be very hot and spicy. If you prefer a milder spiced dish, reduce the amount of chilli.

    Kết quả hình ảnh cho Hunan Beef With Cumin


    You can use less oil in the first stage of cooking, but there must be enough to cover the meat. This helps the beef turn out tender.

    In the second stage of frying the beef, “shallow frying”, you can use coconut oil for a Thai or Vietnamese effect. For further effect, stir in a little sesame oil after the dish is cooked.

    Chinese dark soy sauce or Mushroom Soy is a better choice than Japanese soy, otherwise the beef may be too pale.


    • 1 Tbsp Shaoxing wine or medium-dry sherry

    • 1 tsp light soy sauce

    • 1 tsp dark soy sauce

    • 1 Tbsp potato starch or flour

    • 500g boneless short rib or other beef steak

    • 1¾ cups peanut oil

    • 2 tsp minced ginger

    • 1 Tbsp finely chopped garlic

    • 2 finely chopped red chillis

    • 2-4 tsp dried chilli flakes

    • 2 tsp ground cumin

    • 2 finely sliced spring onions

    • Salt to taste


    • In a bowl, mix the wine, salt, soy sauces, potato starch or flour, and one tablespoon water to make a marinade.

    • Cut the beef across the grain into thin slices and add it to the marinade.

    • Heat the peanut oil to a high heat.

    • Add the beef and stir gently for two to three minutes.

    • Remove the beef with a slotted spoon to drain the oil.

    • Pour out the oil except for about 3 tablespoons.

    • Heat on high, and add the ginger, garlic, chillis, chilli flakes and cumin.

    • Stir-fry until they are fragrant, then put the beef back in and stir it well, adding salt if you wish.

    • When the beef is sizzling and fragrant, add the spring onions and stir briefly.

    Liu W








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Keywords: coconut oilhunan beefhunan cuisine

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