Spicy Hunan Beef with Cumin

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Spicy Hunan Beef with Cumin

Spicy Hunan Beef with Cumin

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.


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