Beef With Cumin

Published on June 1, 2012


  1. 250g Trimmed Beef Steak
  2. ½ Red Pepper
  3. ½ Green Pepper
  4. 4 Tbsp Cooking Oil
  5. 1½ Tsp Finely Chopped Ginger
  6. 2 Tsp Finely Chopped Garlic
  7. 1 Fresh Red Chilli, De-seeded And Finely Chopped (optional)
  8. 2 Tsp Ground Cumin
  9. 2-4 Tsp Dried Chilli Flakes, To Taste
  10. 2 Spring Onions, Green Parts Only, Finely Sliced
  11. 1 Tsp Seasame Oil

  12. For The Marinade:
  13. 1 Tsp Shaoxing Wine
  14. ¼ Tsp Salt
  15. ½ Tsp Light Soy Sauce
  16. ¾ Tsp Dark Soy Sauce
  17. 1½ Tsp Potato Flour


2 People


1. Cut the beef into thin bite-sized sliced. Stir the marinade ingredients with 1½ tbsp water and mix well into the meat. Trim the peppers and cut them into strips 1-2cm wide, then diagonally into lozenge-shaped slices.

2. Add 3 tbsp of the oil to a seasoned wok over a high flame and swirl it around. Add the beef and stir-fry briskly to separate the slices. When the slices have separated but are still a bit pink, remove them from the wok an set aside.

3. Return the wok to the flame with the remaining oil. Add the ginger and garlic and allow them to sizzle for a few seconds to release their fragrances, then tip in the peppers and fresh chilli, if using, and stir fry until hot and fragrant. Return the beef slices to the wok, give everything a good stir, then add the cumin and dried chillies. When all is sizzlingly fragrant and delicious, add the spring onions and toss briefly. Remove from the heat, stir in the sesame oil and serve.

Final Notes

Taken from Every Grain of Rice Simple Chinese Home Cooking by Fuchsia Dunlop. Published by Bloomsbury Publishing, prices £25. Photography: Chris Terry