Stir-Fried Cumin Beef

Name: Stir-Fried Cumin Beef
Yield: Serves 4
Cuisine: Chinese, Asian
Ingredients: 1 tablespoon, water; 1/4 teaspoon, baking soda; 1 pound, flank steak, trimmed, cut with grain into 2- to 2½-inch-wide strips, each strip sliced against grain ¼ inch thick; 4 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 1 tablespoon, cumin seeds, ground; 2 teaspoons, Sichuan chili powder; 1 1/4 teaspoons, Sichuan peppercorns, ground; 1/2 teaspoon, table salt, divided; 1 tablespoon Shaoxing wine or, dry sherry; 1 tablespoon, soy sauce; 2 teaspoons, molasses; 1/2 teaspoon, cornstarch; 1/4 cup, vegetable oil, divided; 1/2 , small onion, sliced thin; 2 tablespoons coarsely, chopped fresh cilantro

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Appears in Cook's Illustrated May/June 2020

SERVES4

TIME45 minutes

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WHY THIS RECIPE WORKS

With roots in Hunan cuisine, cumin beef typically features tender pieces of meat stir-fried with onions and/or peppers and aromatics (garlic and ginger), lightly glossed in a soy sauce–based glaze, seasoned with spices (cumin, Sichuan peppe...

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