{"id":28168,"title":"Simple Chinese Hunan Beef","modified":"2025-02-06T11:23:40+01:00","plain":"Hunan beef is a term commonly used by Chinese people but hardly ever in our regions. In fact, I'm afraid it might not work well for search engine optimization on Google since absolutely NO ONE types \"Hunan Beef\" or \"Cumin Beef\" in their browser, haha. Too bad for them, it's delicious and they don't know what they're missing.  \n\n\n\nHere's what they're missing\n\n\n\nWhere does cumin beef come from?\n\n\n\nHunan is a little-known Chinese province. This province is mainly known (in China) for its cuisine with very flavorful foods and tastes that were (according to legend) inspired by the observation of kebabs and other marinated meats from the Middle East. \n\n\n\nThe delicious spice blend simmering, perfectly illustrating the diversity of the dish\n\n\n\nCumin beef is therefore very spicy due to the addition and use of very strong chili peppers, in combination with cumin and ginger.\n\n\n\nCooking technique used\n\n\n\nThis recipe employs the \"shallow frying\" technique, a method used in many traditional Chinese dishes and the secret behind many unique flavors. But don't worry! It's much less complicated than it seems.  \n\n\n\n The process for cumin beef is roughly composed of two steps: First, briefly frying the meat to produce a sort of soft breading very important for the texture, and then stir-frying it again with all the vegetables to really crystallize these flavors.\n\n\n\nA shallow layer of oil is enough for the \"brief frying\"\n\n\n\nIf you like this kind of dish, I think you'll also really enjoy my beef with scallions as well as my beef with onions. \n\n\n\nBoth compensate for fewer spices with more flavors! If the different types of soy sauces scare you, come discover my complete article on the different types of soy sauces  \n\n\n\nThe ingredients for cumin beef\n\n\n\nDark and light soy sauce: my article on the subject\n\n\n\nShaoxing wine: click here to learn more\n\n\n\nThese three ingredients add a lot to the taste and it would be a shame to substitute them. However, in the article about Shaoxing wine, I give some substitutes, and dark soy sauce can be replaced with Japanese \"tamari\" sauce \n\n\n\nThe dish is almost finished! Just plate it and enjoy \n\n\n\nHow to accompany cumin beef?\n\n\n\nPersonally, I recommend rice in all its forms. It's the best accompaniment for the type of sauce\/juice that cumin beef produces \n\n\n\nMy fried rice, gustatory orgasm edition\n\n\n\n If you want something more neutral, I have two Cantonese rice recipes: \n\n\n\nTraditional Cantonese rice\n\n\n\nExpress Cantonese rice\n\n\n\nAll three are very good options, but you can also simply opt for plain rice as an accompaniment. Especially if you have a rice cooker, it requires almost no effort and you'll be well-satisfied afterward. \n\n\n\nI recommend using sushi rice well washed before cooking (so that the grains separate well)\n\n\n\n\n\n\tSimple Chinese Hunan beef\n\t\t\n\t\tAn easy and delicious traditional Chinese recipe\t\n\t\n\t\t\t\n\t\n\t\t700 g of beef rump steak in very thin slices (surface: about 4x3 cm)1 tablespoon   of minced ginger5 cloves  of finely chopped garlic cloves4 fresh red chili peppers, thinly sliced4 teaspoons   of chili flakes 4 teaspoons   of ground cumin1 pinch  of salt4 spring onions, only the green parts, very thinly slicedMarinade2 tablespoons   shaoxing wine1 teaspoon   salt2 teaspoons   of light soy sauce  2 teaspoons   dark soy sauce  2 tablespoons   cornstarch2 tablespoons   water\t\n\t\n\t\t Marinate the beef for 10-15 minutes Heat a good amount of oil in the wok (2cm) to 140 degrees Add the beef in 2 batches and mix well for 3-4 min max Set aside the beef and discard three-quarters of the oil from the wok Add garlic, ginger, chili, cumin and pepper: stir-fry for 2 min Put the beef back in the wok and stir-fry for 2 min. Incorporate the spring onions, mix for 1 min and it's ready  Optional: season with a little sesame oil\t\n\t\n\t\t\t\n\t\n\t\tMain courseBoeuf, Ma\u00efzena, Sans sucre, Sauce soja dark, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=28168"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28168\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20410"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=28168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=28168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=28168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}