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Cumin Beef

Indio, California:  It is Chinese Week here at our campsite in Indio. We will be dining on old favorites and a few new recipes all week.

We are still not going out/about much as My Driver is in a knee brace and using a cane. He will learn the results of the MRI tomorrow. Think good thoughts.

Cumin is not often used in Chinese cookery, but this dish is popular in Hunan Province, using lamb or beef. It is savory and a bit spicy and smells divine. There is no salt in the recipe, as I find the soy sauce makes the dish salty enough. Add salt to the cornstarch mixture, if you choose. Be sure to slice the beef against the grain or the meat can be chewy. Since it is nearly impossible to find a 3/4 pound flank steak, I used half of a flank steak and froze the other half for another use... say, Beef with Broccoli? Have the ingredients prepped before you start cooking, this comes together quickly.

SAUCE:
1 teaspoon sugar
3 Tablespoons soy sauce (I use low-sodium)
1 Tablespoon rice vinegar
1 Tablespoon sherry or water
1 teaspoon sesame oil

3/4 pound beef sirloin or flank steak, sliced (against the grain)
     into very thin strips, about two inches long
2 Tablespoons cornstarch or potato starch
4 teaspoons ground cumin
1 teaspoon ground black pepper
Peanut or vegetable oil for stir frying
3 cloves garlic, peeled and sliced thin
1 red bell pepper, cored and sliced thin
4 green onions, whites cut into 3-inch long pieces and slivered lengthwise;
     green parts sliced thin; keep divided
1 teaspoon dried chili flakes, or to taste

visit recipe page

Until my next update, I remain, your Hunan correspondent.

RV PARK:  The Motorcoach Country Club