Cumin-and-chilli-beef

Cumin and chilli beef

This is full of the spicy flavours of the Hunan province

By , 02 February 2018

(9 votes)

Cumin and chilli beef
  • Cook: 20 Mins
    60
  • Serves: 4
  • Price: £1.88 per serving
Nutritional Info
Each 146g serving contains
  • Energy

    843KJ

    201KCAL

    10%
  • Fat

    7.7g

    med

    11%
  • Saturates

    2.3g

    med

    12%
  • Sugars

    0.7g

    low

    1%
  • Salt

    0.53g

    med

    9%
of your reference intake.
Typical energy values per 100g: 577kJ/138kcal.
Ingredients
  • 1tbsp rice wine or dry sherry
  • 1tbsp reduced-salt soy sauce
  • 1tsp sesame oil
  • 1tbsp cornflour
  • 475g Butcher’s Selection Beef Rump Steak, trimmed and thinly sliced
  • 2tsp rapeseed oil
  • 4cm piece ginger, cut into matchsticks
  • 2 cloves garlic, finely sliced
  • 1 red chilli, finely sliced
  • 2tsp cumin seeds
  • 1tsp dried chilli flakes (optional)
  • Jasmine rice and steamed pak choi, to serve
  • Shredded spring onion and coriander leaves, to garnish
Method
  • In a large bowl, whisk the rice wine, soy sauce, sesame oil and cornflour. Add the beef and toss until evenly coated. Cover and chill for at least 1 hr or overnight.

  • Heat the oil in a nonstick wok over a high heat. Add the ginger, garlic, chilli, cumin and chilli flakes, if using, and stir-fry for 30-60 secs.

  • Add the beef and marinade and stir-fry for 2-3 mins, adding a splash of water if it starts to stick.

  • Serve immediately with jasmine rice and steamed pak choi on the side. Garnish with shredded spring onion and coriander leaves.