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Spicy Stir-Fried Cumin Beef
Once cooking begins, things move along quickly, so have all your ingredients prepared and a serving platter nearby. Toasted cumin seeds added both earthy cumin flavor and crunchy texture. Breaking some of the chilies in half released the seeds, giving the dish assertive spice; leave the chilies whole for a milder version. We also loved this dish made with 1½ pounds of lamb leg or shoulder, trimmed and very thinly sliced (freeze the lamb for about 30 minutes before slicing). The chili pods are perfectly edible, but we ate around them. Serve with steamed white rice.
4
Servings
Tip
Don’t make this dish in a tight space. Toasting the chilies and searing the meat produced a fair amount of smoke and fumes. Turn your hood vent to high before beginning, or open a window or two.
1 hour
35 minutes active
Ingredients
-
1
pound sirloin tips, trimmed
-
3½
tablespoons soy sauce, divided
Directions
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01Cut the meat into 2-inch pieces, then thinly slice each piece against the grain. In a medium bowl, combine the beef, 1 tablespoon of the soy sauce and the black pepper. Stir to evenly coat. Set aside at room temperature.
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Awesome dish! The cumin is so fragrant! Will absolutely make this again and will add some veg, e.g. broccoli.