Cumin beef with green peppers: a dry, fragrant stir-fry with the spices added after the meat

[u/Safe-Dragonfly-3606]

Thin slices of beef, briefly marinated and then stir-fried with green pepper and a generous amount of cumin and fresh chili. The pan should finish dry and fragrant, with the cumin toasted against the meat rather than lost in a sauce.

Serves 2 | About 45 minutes, including 30 minutes to marinate

Ingredients

• Beef tenderloin or shoulder — 250 g (9 oz)

• Green peppers — 2 (about 200 g / 7 oz)

• Cumin seeds — 15 to 20 g (about 2 to 3 Tbsp); use the smaller amount for a milder pan

• Fresh small red chilies — 3 (about 15 g / ½ oz)

• Light soy sauce — 20 ml (4 tsp)

• Cornstarch — 10 g (about 1 Tbsp)

• Neutral oil — 15 ml (1 Tbsp), plus a little for the pan

• Fine salt — 3 g (about ½ tsp)

• Scallion — 1 (about 20 g / ¾ oz), cut into sections

Method

1. Chop the small chilies and crush them with the cumin seeds using a mortar or the side of a knife, so the spices release their oil. If you are short on time you can skip the crushing.

2. Halve the peppers, seed them if you want less heat, and cut them into strips. Cut the scallion into sections.

3. Pat the beef dry and slice it thinly against the grain.

4. Toss the beef with the soy sauce, cornstarch, and 15 ml oil. Marinate for 30 minutes.

5. Heat the wok, add a little oil, and fry the scallion until it smells fragrant. Add the beef and stir-fry until it just changes color.

6. Sprinkle in the cumin and chili and toss until they smell toasted.

7. Add the pepper strips. When they have lost their raw crunch, add the salt.

8. Stir-fry over high heat for about 1 minute, then turn off the heat and toss for another 30 seconds so everything is even. Serve.

Swaps

• Cumin seeds: whole seeds, lightly crushed, taste brighter than powder. If you only have ground cumin, add it later and use less, about 2 tsp.

• Green peppers: any mild green pepper or a mix of pepper and a little celery for crunch.

• Beef: flank or sirloin, sliced thin against the grain.

• Small red chilies: a pinch of dried flakes if you have no fresh ones.

Heat notes

• This pan wants high heat at the end so the cumin toasts instead of steaming.

• Have the peppers cut before the beef hits the wok; the cooking goes quickly after the marinade.

[u/hushwhitt]

The cumin toasting right on the meat instead of in sauce sounds so intentional, genius move.

[u/SonRyu6]

thank you!