Cumin Beef Pepper Steak And Brown Rice
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
62
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Brown Rice680 g
Steak (flank)1 tbsp
Whole Cumin Seeds1 tbsp
Peppercorns (whole sichuan)4 cloves
Garlic (chopped)1 cup
Sherry (dry)1 bunch
Scallions1 cup
TamariDirections:
1
Cook the rice using chicken stock according to the package directions
2
Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat
3
Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing
4
Toast the cumin and peppercorns in small skillet then grind in a spice mill
5
Very thinly slice the meat on an angle, against the grain into bite-size pieces
6
Heat a large skillet over high heat with the stir-fry oil
7
When the oil ripples and smokes, add the meat and cook until browned
8
Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices
9
Stir-fry until tender-crisp, 2 to 3 minutes
10
Add the sherry
11
Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro
12
Serve with rice