Name: Stir-fried Cumin Beef
Yield: Makes 2 to 3 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Indian Hakka
Ingredients: 2 teaspoons soy sauce; 2 teaspoons sesame seeds; ½ teaspoon Chile sauce, homemade or purchased, or to taste; 2 teaspoons cumin seeds; 3 tablespoons vegetable oil; 12 ounces beef flank steak; ½ cup chopped onion; 1 tablespoon minced garlic; ¼ teaspoon dried hot chile flakes, or to taste; ⅓ cup sliced green onions, including green tops; 1 tablespoon dark soy sauce; 1 tablespoon minced fresh ginger; ½ teaspoon ground black pepper; 2 teaspoons coarsely chopped jalapeño chile, or to taste

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

At Danforth Dragon, Anthony Lin stir-fries fragrant jeera (cumin) seeds, three kinds of chiles, and soy sauce with thin slices of beef or chicken to create a dish that will make your taste buds dance. Although the spices generously coat the meat, it’s a dry Stir-fry, meaning that there’s no sauce. At the restaurant he blanches the beef in a pan of hot oil to quickly seal in the juices and separate the meat slices. At home, eliminate