Xinjiang Cumin Beef with Dried Chilies

The smoky, cumin-crusted stir-fry of China's northwest, made with flank steak instead of the classic lamb. Crisp-edged beef, toasted chilies, onion and a big handful of cilantro over rice.

Ingredients

• 1½ lb flank steak, in thin bite-size slices
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• ½ cup dried red chilies
• ½ tsp ground Sichuan peppercorns
• 1 onion, in 1-inch pieces
• 1 tbsp minced ginger
• 5 garlic cloves, sliced
• 1 bunch cilantro, chopped
• 1 tbsp sesame seeds
• 1½ cups jasmine rice

From your pantry: 2½ tbsp ground cumin, 2 tsp red pepper flakes, ⅓ cup cornstarch, ½ tsp sugar, ½ tsp salt, 4 tbsp oil.

Instructions

1. Start the rice. Toss the beef with the soy sauce, Shaoxing wine and salt and let it sit 15 minutes. Mix the cumin, pepper flakes, ground Sichuan pepper and sugar in a small bowl.
2. Drain off any liquid from the beef and toss it with the cornstarch until every piece is lightly coated.
3. Heat 3 tbsp oil in a large skillet or wok over high heat. Add half the beef in one layer and leave it alone until golden underneath, about 1 minute, then flip and cook 30 seconds more. Move to a plate and repeat with the rest.
4. Add the remaining oil, the dried chilies, ginger and garlic and stir for 20 seconds until fragrant. Add the onion and stir-fry until just tender at the edges, about 1 minute.
5. Return the beef, sprinkle the spice mix over everything and toss quickly to coat, 30 seconds. Take it off the heat, toss in the cilantro and sesame seeds and serve with rice.

Tip: Have the spice mix ready before you start: once the beef goes back in, the cumin only needs seconds and scorches fast. For the traditional dish, use cubed boneless lamb leg.

Nutrition per serving

Adapted from Omnivore's Cookbook.

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