Cumin beef and cucumber salad
Crispy, aromatic cumin beef paired with a refreshing cucumber salad creates a vibrant dish packed with bold flavours. The tender, savoury beef perfectly balances the cool, crisp textures of the vegetables. Serve it warm for a quick and satisfying lunch or dinner.
Ingredients
- Soy Sauce45 ml
- Rice wine15 ml
- Sunflower oil45 ml
- garlic clove5 კბილი
- Chilli oil5 ml
- Vinegar30 ml
Instructions
8 steps- 1
To make the beef, add the cumin seeds and Sichuan peppercorn to a pestle and mortar and grind to a coarse powder.
- 2
Add the steak to a bowl with the bicarbonate of soda, 2 tablespoons of the soy sauce, Shaoxing wine (if using), 1 teaspoon of the ground cumin and Sichuan peppercorns, brown sugar and salt and mix well.
- 3
To make the cucumber salad, bash the cucumber with a rolling pin then chop it into random sized chunks.
- 4
Add to a bowl with the garlic, chilli oil and rice wine vinegar and mix well. Top with the toasted sesame seeds.
- 5
Heat a wok on a high heat and add 2 tablespoons of the oil. Fry the marinated steak until nicely seared and a little charred - about 4-5 minutes, remove to a plate and set aside.
5 min
- 6
Return the wok to a high heat, add the remaining oil and once hot, add the garlic and ginger and cook for 1-2 minutes until fragrant. Add the onion, peppers, remaining ground cumin and Sichuan peppercorns and chilli flakes and stir fry until browned.
2 min
- 7
Return the steak to the pan along with the remaining soy sauce and honey. Toss together and cook for 3-5 minutes.
4 min
- 8
Serve on steaming hot rice with the cucumber salad.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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