Spicy Hunan Beef with Cumin
1 pound flank steak, sliced thinly against the grain (about 1/4-inch thick)
1 tablespoon peanut or vegetable oil
1 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 to 8 dried red chilis
2 scallions, green parts thinly sliced
1 tablespoons Chinese rice wine or dry sherry
1 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons chili oil
1 teaspoon chili sauce
2 teaspoons ground cumin
1/4 teaspoon black pepper
Marinate the beef: In a large bowl, combine the marinade ingredients. Add the beef and toss well to coat. Let stand for 10 to 15 minutes.
In a small bowl, combine the ingredients for the sauce.
Heat the peanut or vegetable oil in a wok or pan over medium-high heat. Add the beef and spread it out over the bottom of the wok. Let it sear untouched for 1 minute. Stir-fry for another 1 minute.
When the beef is still a little pink in the middle, add the ginger, garlic, and dried red chilis. Stir-fry for about 30 seconds, just until fragrant).
Add the sauce and stir to coat. Continue cooking just until the beef is no longer pink, about another 1 minute. Remove from the heat, garnish with scallions, and serve.