Stir-Fried Cumin Beef | America's Test Kitchen

Name: Stir-Fried Cumin Beef | America's Test Kitchen
Total time: 45 min
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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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.

Keywords

Main Courses
Asian
Chinese
Asia
Beef
Meat

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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