We developed this recipe for a 14-inch wok, but a 12-inch nonstick or carbon steel skillet can be used instead. You can substitute 1 tablespoon of ground cumin instead of the cumin seeds. If you can't find Sichuan chili powder, Korean red pepper flakes (also known as gochugaru)_ are a good substitute. Another alternative is 1.75 teaspoons of ancho cile powder plus 1/4 teaspoon of cayenne pepper. There is no substitute for Sichuan peppercorns. We like this stir-fry with steamed white rice and stir-fried baby bok choy.
Source: Cooks Illustrated (May and June 2020)
1. Combine water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.
2. While beef rests, combine garlic and ginger in small bowl. Combine cumin, chili powder, peppercorns, and 1/4 teaspoons alt in second small bowl. Add Shaoxing wine, soy sauce, molasses, cornstarch, and remaining 1/4 teaspoon salt to beef mixture. Toss until well combined.
3. Heat 1 tablespoon oil in wok over medium-high heat until just smoking. Add half of beef mixture and increase heat to high. Using tongs, toss beef slowly but constantly until euded juices have ev aporated and meat begins to sizzle, 2 to 6 minutes. Transfer to clean bowl. Repeat with 1 tablespoon oil and remaining beef mixture.
4. Heat remaining 2 tablespoons oil in now-empty wok over medium heat until shimmering. Add garlic mixture (oil will splatter) and cook, stirring constantly, until fragrant, 15 to 30 seconds. Add onion and cook, tossing slowly but constantly with tongs, until onion begins to soften, 1 to 2 minutes. Return beef to wok and toss to combine. S prinkle cumin mixture ov er beef and toss until onion takes on pale orange color. Transfer to serving platter, sprinkle with cilantro, and serve immediately.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 241 | ||
Calories from Fat: 200 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 382.1mg | 13 % | |
Potassium 439.7mg | 12 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 8.6g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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