Hunan Beef with Cumin Recipe

Name: Hunan Beef with Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Shaoxing wine or good medium-dry sherry; 1/2 teaspoon salt; 1 teaspoon light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon potato starch; 12 ounces boneless short rib or other beef steak; 1 3/4 cups peanut oil; 2 teaspoons minced ginger; 1 tablespoon finely chopped garlic; 2 fresh red chilies, seeded and finely chopped; 2 to 4 teaspoons dried chili flakes; 2 teaspoons ground cumin; Salt; 2 scallions, green parts only, finely sliced; 1 teaspoon sesame oil

Servings: persons

1 tablespoon Shaoxing wine or good medium-dry sherry
1/2 teaspoon salt
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon potato starch
12 ounces boneless short rib or other beef steak
1 3/4 cups peanut oil
2 teaspoons minced ginger
1 tablespoon finely chopped garlic
2 fresh red chilies, seeded and finely chopped
2 to 4 teaspoons dried chili flakes
2 teaspoons ground cumin
Salt
2 scallions, green parts only, finely sliced
1 teaspoon sesame oil

1
In a bowl, mix the wine, salt, soy sauces, flour and one tablespoon water.
2
Cut the beef across the grain into thin slices and add to marinade.
3
In a wok, heat peanut oil to about 275 degrees.
4
Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.
5
Pour off all but 3 tablespoons of oil in wok.
6
Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant.
7
Return beef to the wok and stir well, seasoning with salt to taste.
8
When beef is sizzling and fragrant,add scallion greens and toss briefly.
9
Remove from heat and stir in sesame oil.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon Shaoxing wine or good medium-dry sherry, 1/2 teaspoon salt, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, and more.

Yes, Hunan Beef with Cumin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hunan Beef with Cumin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions