Name: Tangra Masala Beef
Yield: Makes 3 to 4 servings as a main dish or 5 to 6 servings as part of a multicourse meal
Cuisine: Indian Hakka
Ingredients: 1 teaspoon cornstarch; 2 to 3 teaspoons minced jalapeño chile; 1 teaspoon vegetable oil; 1 pound beef flank steak; 1 teaspoon sugar; 1½ to 2 tablespoons water, or as needed; ¼ cup thinly sliced green onions, including green tops; 2 tablespoons chopped onion or shallot; ½ cup water; ¼ teaspoon ground black pepper; ¼ teaspoon garlic powder, or 1 teaspoon minced garlic; 2 teaspoons cumin seeds; 3 tablespoons vegetable oil; 1 large egg white; 1 tablespoon minced fresh ginger; 2 tablespoons sweet paprika; 1 teaspoon ground coriander; ½ teaspoon salt; ½ teaspoon cayenne; ½ teaspoon ground ginger; 1 tablespoon vegetable oil; 2 tablespoons minced garlic

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

This intensely spiced dish combines Indian spices with Chinese Stir-frying technique. It starts with a masala, or spice paste, that explodes with hot chiles, warm cumin, fragrant coriander, and zesty ginger. Chef Peter Tseng makes a big batch of red masala to use in various dishes. He adds spoonfuls to stir-fries to infuse them with vivid red color and a spicy background. He boosts the flavor with extra chiles, garlic, and fresh ginger as he stir-fries the ingredients. I’ve