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Beef with Cumin
|Beef with Cumin|
10 slices of boneless beef loin, about half pound
1 teaspoon cumin seeds
1 teaspoon salt
1 Tablespoon cornstarch
1 teaspoon coarsely ground black pepper or Sichuan pepper powder
3 slices fresh ginger, minced fine
1/2 scallion, white part only, minced fine
1 teaspoon ground star anise
2 Tablespoons rice wine
1/4 cup water chestnut flour
1 cup corn oil
1. Hit each meat slice with the flat side of the cleaver blade to thin and flatten it out. Then cut each in half.
2. Fry cumin and salt in a wok for two minutes until very fragrant. Set aside to cool, then mix with the cornstarch, and set this aside.
3. Mix pepper, ginger, scallion, and star anise, then stir in the wine. Use this mixture to wet all sides of the meat, brushing it on or spreading with fingers works best. Allow the meat to rest for half an hour.
4. Next, rub the cumin mixture on all meat surfaces, then dust liberally with water chestnut flour. Set the meat aside covered, in the refrigerator, for an hour.
5. Heat oil, and fry the meat, until lightly browned. Do this in two batches for most crispness. Drain on paper towels, put them on a platter and serve.