Beef with cumin

Source: Fuchsia Dunlop

Ingredients:

• 350g trimmed beefsteak
• 2tsp finely chopped fresh ginger
• 1tbsp finely chopped garlic
• 2 fresh red chillies, seeds and stalks discarded and finely chopped
• 2-4tsp dried chilli flakes
• 2tsp ground cumin
• salt
• 2 spring onions, green parts only, finely sliced
• 1tsp sesame oil
• 400ml groundnut oil for frying

For the marinade

• 1tbsp Shaoxing wine
• 0,5tsp salt
• 1tsp light soy sauce
• 1tsp dark soy sauce
• 1tbsp potato flour
• 1tbsp water

Method:

1. Cut the beef across the grain and into thin slices, ideally 4x3 cm. Add the marinade ingredients and mix well.
2. Heat the groundnut oil to about 140C. Add the beef and stir gently. As soon as the pieces have separated remove them from the old and drain well, set aside.
3. Pour off all but 3 tablespoons of the oil. Over a high flame and add the ginger, garlic, fresh chillies, chilli flakes and cumin. Stir-fry briefly until fragrant. Return the beef to the wok and stir well, seasoning with salt to taste.
4. When all the ingredients are sizzlingly fragrant and delicious, add the spring onions and toss briefly. Remove from the heat, stir in the sesame oil and serve.