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

Cooks have briskly tossed, turned, and flipped food in this vessel for centuries. We dug deep into this ancient culinary art to understand exactly why and how it works.

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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