Cumin Beef Recipe

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

Use the above ratios as a baseline and adjust to taste.

Finely chop the bird's eye chili peppers and crush them together with the cumin seeds in a mortar and pestle to release their flavor. If pressed for time, you can skip this step.
Trim the stems and remove the seeds from the green bell peppers (leave seeds in if you prefer more heat), then slice into thin strips. Cut the scallions into segments.
Thaw the beef in advance. Rinse it clean, then pat dry with paper towels. Slice the beef against the grain.
Marinate the beef by adding light soy sauce, cornstarch, and cooking oil. Mix well and let it rest for 30 minutes. For marinating tips, refer to Learning to Marinate.
Heat oil in a wok. Add the scallions and stir-fry until fragrant, then add the marinated beef and stir-fry.
Once the beef changes color, evenly sprinkle the cumin and chili mixture and stir-fry until cooked.
Add the green pepper strips. Once they are just cooked through (still crisp), add the salt.
Stir-fry on high heat for 1 minute, then turn off the heat and toss for another 30 seconds to ensure even heating before serving.

If you encounter any issues or have suggestions for improving this guide while following the process, please submit an Issue or Pull request.