The most authentic way to cook cumin beef

Although many people try to avoid meat intake when losing weight, normal human physiological activities still require the presence of fat. If you want to reduce fat intake, you can eat beef. The price of beef is more expensive than that of ordinary meat. Beef has a low fat content and a chewier taste. Beef can be stir-fried or stewed, such as tomato beef brisket soup and cumin beef. So how do you make cumin beef?

Cumin beef is a dish made with beef as the main ingredient and cumin, chives, ginger, dried chili peppers and Sichuan peppercorns as seasonings. It tastes salty, fresh and spicy.

Method 1

Ingredients preparation

Ingredients: 250g beef, 2 shallots, 1 small piece of ginger, 1 teaspoon of cooked sesame seeds, some peppercorns, 3 teaspoons of cumin, 8 dried chilies,

Seasoning: 500g cooking oil (actual consumption: 30g), 1 tsp sesame oil, 1 tsp red oil, 1 tsp broth, 2 tsp cooking wine, 2 tsp chili powder, 1 tsp five-spice powder, 1 tsp salt, 1 tsp sugar, 1/2 tsp MSG,

Production steps

1. Wash and chop green onion and ginger into fine pieces;

2. Wash the beef, remove the tendons, rinse off the blood, slice it into thin slices, and marinate it with salt, cooking wine, ginger and green onion for 15 minutes;

3. Pour cooking oil into the pot, heat it to 50% hot, pour in the beef slices, fry until crispy and fragrant, then remove;

4. Leave some oil in the pan, add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, then add beef slices and stir-fry evenly;

5. Add broth, wine, five-spice powder, sugar, bring to a boil, add chili powder and cumin and stir-fry until fragrant;

6. Add red oil, MSG and sesame oil, stir-fry evenly, serve and sprinkle with sesame seeds.

Method 2

Ingredients preparation

Ingredients: 250g beef

Accessories: 2 scallions, 1 small piece of ginger, 1 teaspoon of cooked sesame seeds, some peppercorns, 3 teaspoons of cumin, 8 dried chilies

Seasoning: 500g cooking oil (actual consumption 30g), 1 tsp sesame oil, 1 tsp red oil, 1 tsp broth, 2 tsp cooking wine, 2 tsp chili powder, 1 tsp five-spice powder, 1 tsp salt, 1 tsp sugar, 1/2 tsp MSG

1. Cut the beef tenderloin into thin slices, add salt, wine and ginger juice, marinate for 15 minutes;

2. Heat the pan, pour in 2 cups of oil, and heat until it is 80% hot (judgment method: there is blue smoke on the oil surface, it is relatively calm, and there is a sound when stirring with a hand spoon. There are a lot of bubbles around the raw materials, with a slight explosion sound);

3. Spread the beef tenderloin into the oil pan, use chopsticks to spread it out so that each piece of meat is evenly heated and deep-fried until cooked. Continue frying until a little browned, pour it into a strainer and drain the oil.

4. Leave a little oil in the pot, fry the dried chili peppers and Sichuan peppercorns on low heat. After they are flavorful, pour in the beef, add appropriate amounts of salt, sugar, cooking wine, and chicken essence, sprinkle in a pinch of cumin seeds, appropriate amounts of chili powder and five-spice powder, a small amount of fried white sesame seeds (you can leave them out if you don’t have them), pour a spoonful of red oil, stir-fry for a few times and serve. [1]

Method 3

Ingredients preparation

Beef, egg white, onion, green pepper, salt, chicken stock, light soy sauce, dark soy sauce, water starch, cumin, chili powder, black pepper

Production steps

1. Cut the beef into slices about 3 cm long, 2 cm wide and 3 mm thick.

2. Add the marinated beef ingredients to the beef and marinate for about 20 minutes. Cut the onion into strips and the green pepper into pieces.

3. Pour oil into the pot, put the beef in and stir until the surface changes color. Take it out

4. Leave some oil in the wok, add chili powder and stir-fry until fragrant, then add onion and stir-fry

5. After the onion is fried and fragrant, add cumin and chicken essence and stir-fry

6. Put the minced beef slices into the pot and add green peppers.

7. Finally, add salt, light soy sauce and dark soy sauce to color and season.