🍽️ How to Make Cumin Beef

🧆 Ingredients

• 300g beef flank (sliced thin)
• 1 green bell pepper (sliced)
• 1 onion (sliced)
• 2 tablespoons cumin seeds
• 1 tablespoon chili flakes
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon sugar
• 1 tablespoon cooking oil
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• Salt to taste
• Fresh cilantro for garnish

🍳 Steps

1. Prepare and Clean Ingredients:

   • Rinse the beef flank under cold running water to remove any surface blood or impurities. Pat dry with paper towels.
   • Inspect the beef for any excess fat or sinew and trim as needed. For best results, use beef that is bright red and slightly firm to the touch, indicating freshness and ideal maturity for stir-frying.
   • Slice the beef thinly against the grain to ensure tenderness.
   • Wash the green bell pepper and onion thoroughly. Remove seeds and membranes from the bell pepper, then slice both vegetables into thin strips.
   • Peel and mince the garlic and ginger.

2. Marinate the Beef:

   • In a bowl, combine the sliced beef with soy sauce, cooking wine, and sugar. Mix well to coat each piece evenly.
   • Let the beef marinate for at least 10 minutes. This step helps tenderize the meat and infuse it with flavor.

3. Toast the Cumin Seeds:

   • Place cumin seeds in a dry, preheated pan over medium heat.
   • Stir constantly for 1-2 minutes until the seeds become fragrant and slightly darker in color.
   • Remove from heat and set aside. Toasting the cumin enhances its aroma and flavor.

4. Prepare for Stir-Frying:

   • Before cooking, ensure all ingredients are within reach, as stir-frying is a quick process.
   • Heat a wok or large skillet over high heat until very hot, then add the cooking oil.

5. Stir-Fry Aromatics and Onion:

   • Add minced garlic, ginger, and sliced onion to the hot oil.
   • Stir-fry for 1-2 minutes until the onion softens and the mixture is aromatic, but not browned.

6. Cook the Beef:

   • Add the marinated beef to the pan, spreading it out in a single layer.
   • Let it sear undisturbed for 30 seconds, then stir-fry briskly until the beef is just cooked through and still juicy (about 1-2 minutes). Avoid overcooking to keep the beef tender.

7. Add Vegetables and Spices:

   • Add the sliced green bell pepper, chili flakes, and toasted cumin seeds to the pan.
   • Stir-fry everything together for another 2 minutes, allowing the flavors to meld and the bell pepper to remain crisp-tender.

8. Season and Finish:

   • Taste and adjust salt as needed.
   • Toss in fresh cilantro just before removing from heat for a burst of freshness.

9. Serve:

   • Transfer the cumin beef to a serving plate.
   • Serve immediately while hot, accompanied by steamed rice or flatbread.

Additional Tips

• For extra tenderness, briefly freeze the beef before slicing to make thin, even cuts easier.
• If you prefer a spicier dish, increase the amount of chili flakes or add a few dried red chilies during stir-frying.
• Do not overcrowd the pan; cook in batches if necessary to maintain high heat and proper searing.
• Always slice beef against the grain for the best texture.
• Freshly ground cumin can be used for even more intense flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a hot pan.

💡 Tips

• Slice beef thinly for tenderness.
• Toast cumin seeds for deeper flavor.
• Adjust chili flakes for preferred spice level.
• Serve with steamed rice or flatbread.