Welcome To RecipesHitz.blogspot.com | I did non update this weblog for a really long time, was feeling lazy as well as uninspired. Today recipe is a moreish spicy beef amongst cumin.
Zi Ran Niu Rou 孜然牛肉
Cumin beef originates from the Muslim populated North-West of China. This dish is pop inward many parts of mainland People's Republic of China similar Sichuan as well as Hunan, over hither inward Britain I believe this has piece of occupation really pop inward many Sichuanese restaurants as well as dwelling cooking introduced yesteryear Fuchsia Dunlop. Here is my version if you lot similar to laissez passer on it a try.
This spice packed beef is unproblematic to cook. I twice fried the beef inward oil, the beef is tender amongst a caramelised flavour. It's a fighting oily but you lot volition non endure disappointed amongst the flavor as well as texture of beef.
Recipe:
Ingredients:
500g rump, sirloin or frank steak (trimmed without the fatty or gristle), I usually utilization rump I honour sirloin is a fighting also expensive for this purpose
two tbsp lite soy
few drops or 1/2 tsp black soy (for colour)
1 medium to modest egg white ( beaten)
1 heap tbsp cornflour
1.5 tbsp Chinese cooking wine
3/4 loving cup cooking oil
two tbsp cumin seeds
1 tbsp Sichuan peppercorns
1 - iii tsp chilli flakes (much every bit you lot like)
two stalks of jump onion (white business office only)
1 modest spell of ginger
two cloves garlic
1 medium onion (I did non add together this fourth dimension cos I run out)
some chopped fresh chilli if you lot like
dash of lite soy or oyster sauce
pinch of chicken bouillon pulverization (optional)
1 - iii tsp chilli stone oil (much every bit you lot like)
Method:
Zi Ran Niu Rou 孜然牛肉
Cumin beef originates from the Muslim populated North-West of China. This dish is pop inward many parts of mainland People's Republic of China similar Sichuan as well as Hunan, over hither inward Britain I believe this has piece of occupation really pop inward many Sichuanese restaurants as well as dwelling cooking introduced yesteryear Fuchsia Dunlop. Here is my version if you lot similar to laissez passer on it a try.
This spice packed beef is unproblematic to cook. I twice fried the beef inward oil, the beef is tender amongst a caramelised flavour. It's a fighting oily but you lot volition non endure disappointed amongst the flavor as well as texture of beef.
Recipe:
Ingredients:
500g rump, sirloin or frank steak (trimmed without the fatty or gristle), I usually utilization rump I honour sirloin is a fighting also expensive for this purpose
two tbsp lite soy
few drops or 1/2 tsp black soy (for colour)
1 medium to modest egg white ( beaten)
1 heap tbsp cornflour
1.5 tbsp Chinese cooking wine
3/4 loving cup cooking oil
two tbsp cumin seeds
1 tbsp Sichuan peppercorns
1 - iii tsp chilli flakes (much every bit you lot like)
two stalks of jump onion (white business office only)
1 modest spell of ginger
two cloves garlic
1 medium onion (I did non add together this fourth dimension cos I run out)
some chopped fresh chilli if you lot like
dash of lite soy or oyster sauce
pinch of chicken bouillon pulverization (optional)
1 - iii tsp chilli stone oil (much every bit you lot like)
Method:
- Cut beef (against the grain) into sparse slices. Mix amongst lite soy, few drops of black soy, egg white, cornflour as well as cooking wine. Leave to marinate for 1 hr or overnight inward the refrigerator if you lot similar to ready inward advance.
- Crush the cumin seeds to unloose the aroma. Chop the jump onion, ginger as well as garlic. Cut onion into modest pieces. Rinse or wet the Sichuan peppercorns this is to avoid getting them burnt also quickly.
- When you lot are ready to cook. Heat stone oil inward wok till smoking. Slowly tip the beef into the hot oil. The stone oil volition boil rapidly, endure careful. Stir the beef to ensure the pieces create non stick together. Highest rut as well as youngster beef till all pieces are no longer pinkish nearly 1 - 1.5 min. Remove the beef onto a large metallic sieve to drain. Lower rut to medium as well as piece of occupation on heating the frying oil, this stone oil volition bubble rapidly as well as may splatter because of the wet from the beef. Keep stirring the stone oil piece of cake till bubbles subside as well as the stone oil becomes really hot again. Wait till the stone oil is smoking, add together drained beef into hot stone oil again. Highest rut again, stir as well as youngster the beef for two - iii minutes this fourth dimension till beef has caramelised to a greater extent than or less the edges. Remove beef as well as drain on the same large metallic sieve. Why frying the beef twice you lot may ask. This is to ensure the beef volition caramelise quicker without letting the beef turning tough. If the beef is fried i time till caramelised this volition accept much longer as well as yesteryear that fourth dimension the beef volition shrink to a greater extent than as well as becoming tough.
- Remove the stone oil for other utilization as well as construct clean the wok.
- Add some stone oil to the construct clean wok rut till medium hot. Add Sichuan peppercorns, stir till fragrant. Add chilli flakes as well as most of the cumin seeds (leave nearly 1/2 tsp to sprinkle on the beef earlier serving). Stir till fragrant. Add chopped jump onion, garlic as well as ginger. Add onion stir till slightly soften. Add chopped fresh chilli if using.
- Add beef, pinch of chicken bouillon pulverization as well as plenty lite soy or oyster sauce to taste. Stir as well as own got a sense of savour if you lot similar to a greater extent than spicy add together some chilli oil.
- Plate upwards as well as sprinkle amongst remaining crushed cumin seeds on top.