Hunan Beef with Cumin and Stir-Fried Shredded Potatoes

 

  

I was given permission to cook Chinese food again... shut the front door!

Hunan Beef with Cumin and Stir-Fried Shredded Potatoes

Beef from Fuchsia Dunlop's The Revolutionary Chinese Cookbook, Potato adapted from Kylie Kwong's My China
Serves 4

For the Beef:
1 tablespoon Shao Hsing wine
1/2 teaspoon salt
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon potato flour
350g fillet steak, cut into thin strips
1 cup peanut oil, for deep frying
2 teaspoons fresh ginger, peeled and minced
2 garlic cloves, minced
2 fresh red chilies, stems and seeds discarded, finely chopped
2 teaspoons dried chilli flakes
2 teaspoons ground cumin
2 spring onions, green parts chopped, white parts discarded
1 teaspoon sesame oil

Whisk together wine, salt, light soy sauce, dark soy sauce, potato flour, and one tablespoon water in medium-sized bowl. Add beef to marinade, mix with hands, and let sit for at least 15 minutes at room temperature.

Pour oil into large wok. Turn heat to high and when the oil starts to shimmer, add the beef and cook for two minutes, stirring gently to keep pieces from sticking together. Remove beef with tongs or a Chinese skimmer, and drain over wire rack.

Pour out all but three tablespoons of oil. Turn heat to high again, and once lightly smoking, add ginger, garlic, chilies, chilli flakes, and cumin. Stir constantly with wooden spoon for about 15 seconds. Add beef back to the wok, and season with pinch of salt. Cook until beef starts to sizzle, about 1 minute. Add scallions. Stir well and remove from heat. Transfer beef to a large plate, and drizzle sesame oil on top.

For the Potatoes:
2 large potatoes, peeled
1 medium carrot, peeled
2 tablespoons peanut oil
5 cm piece ginger, cut into thin strips
1 teaspoon sea salt
2 tablespoons Shao Hsing wine
1 teaspoon brown sugar
2 tablespoons Chinkiang vinegar
2 tablespoons light soy sauce
1 large red chilli, finely sliced lengthways
1 teaspoon sesame oil
1/4 cup water

Cut potatoes into thin shreds (I used a mandolin). Use a vegetable peeler to shave carrot into ribbons, then cut into fine strips.

Heat oil in a hot wok or large heavy-bottomed pan until surface seems to shimmer slightly. Add potatoes, ginger and salt and stir-fry for about 2 minutes, or until the potatoes are lightly browned.

Add shao hsing wine and sugar and stir-fry for a further 2 minutes. Stir in carrot and remaining ingredients and stir-fry for about 6 minutes or until potatoes are just tender. Serve immediately.