Fragrant fried beef with cumin and chili
4 servings
25 minutes
Aromatic fried beef with cumin and chili is a dish rooted in the traditions of Chinese cuisine, particularly from the Sichuan region known for its love of spicy and flavorful tastes. Thinly sliced beef marinated in sake and dark soy sauce gains a rich flavor, while stir-frying in a wok gives it juiciness and a light crispy crust. Bright notes of ginger, garlic, and fiery chili beautifully complement the warm earthy tones of cumin, creating a balanced blend of spiciness and depth. This dish is served hot, garnished with fresh green onions for added freshness. It pairs perfectly with white rice, highlighting its texture and softness. Spicy, rich, and warming — it will be the star of any feast.
1
Cut the meat into thin strips. In a bowl, mix sake, soy sauce, and 0.5 teaspoon of salt. Add the meat, mix, and let it sit for 10-15 minutes.
- Sake: 2 tablespoons
- Dark soy sauce: 2 tablespoons
- Beef tenderloin: 500 g
- Salt: to taste
2
Heat vegetable oil in a wok over medium heat and fry the meat for 3-4 minutes until cooked. Transfer to a plate.
- Vegetable oil: 90 ml
- Beef tenderloin: 500 g
3
Return the wok to medium heat and add ginger, garlic, finely chopped chili, chili flakes, and cumin. Sauté for 30 seconds until fragrant.
- Grated ginger: 2 tablespoons
- Finely chopped garlic: 2 tablespoons
- Red chili pepper: 3 pieces
- Chili flakes: 1 teaspoon
- Ground cumin: 2 teaspoons
4
Return the meat to the wok, season with salt and pepper. Remove from heat, sprinkle with chopped green onions, and serve.
- Beef tenderloin: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Spring onion: 2 stems
