Meat with Cumin Stir Fry
From OSR
This recipe is from Fuschia Dunlop's Revolutionary Chinese Cookbook. It is from Hunan, but is inspired by Uygur cuisine of Xinjiang. The original recipe calls for beef, but I think it is delightful with lamb.
Ingredients
- thinly sliced meat, beef or lamb
- cumin, toasted and ground
- minced garlic
- minced ginger
- Hot Chile Paste or dried red chilies
- green onions
For the marinade:
Directions
Marinate the strips of meat in the alcohol and shoyu. Toast the cumin and grind it.
Stir fry the strips of beef in oil over high heat just until they separate and begin to color, then remove them to a bowl.
Put the garlic, ginger, (don't be afraid to use a lot of garlic and ginger) cumin and chili paste or chilies in the pan and stir fry a bit before adding the meat back. Cook until done and then toss the green onions over and stir through.