Entree: China – Hunan – 湖南孜然牛肉 ➤ Húnán zīrán niúròu (Stir-fried spicy Hunan-style beef seasoned with fragrant cumin and chilies)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Additional 15 min

Total 35 min

Ingredients

- 1 lb (454 g) flank steak, thinly sliced across the grain
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (3 g) cornstarch
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 4 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, finely sliced
- 3 fresh red chiles, thinly sliced (adjust to heat preference)
- 6 dried red chilies, torn (optional for smoky heat)
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) cumin seeds, lightly crushed
- 1 tbsp (15 ml) fermented chili paste or doubanjiang (optional, for deeper chile flavor)
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) dark soy sauce (for color)
- 2 tbsp (30 ml) water or low-sodium chicken stock
- 2 scallions, white and green parts separated and sliced
- Fresh cilantro for garnish (optional)
- Salt to taste

Instructions

1. Marinate the beef: combine sliced beef with light soy sauce, Shaoxing wine, and cornstarch; let sit 10–15 minutes. Meanwhile mix ground cumin, crushed cumin seeds, sugar, dark soy, fermented chili paste (if using), and 2 tbsp water into a sauce; prepare garlic, ginger, chiles, and scallions.
2. Cook: heat vegetable oil in a wok or large skillet over high heat until shimmering, add sesame oil then beef in a single layer and sear quickly until just browned (about 1–2 minutes), remove and set aside. In the same pan add a touch more oil if needed, stir-fry garlic, ginger, dried chilies and fresh chiles briefly until fragrant, return beef to pan, toss with cumin mixture and scallion whites, stir until sauce coats beef and is slightly reduced (about 1–2 minutes). Finish with scallion greens and cilantro, adjust salt, and serve immediately with steamed rice.