Feeds: 4
Ingredients
.5 lb beef (I like eye round or chuck roast), cut into THIN and narrow strips. Make sure to cut the meat against the grain and then into strips about 1.5 - 2" long. This should yield about 1 generous cup of stir-fry meat.
2 tbsp cooking oil, more for cooking
2 tsp cumin
1 tsp cornstarch
.25 tsp chili powder or chili flakes, more if you can handle it
. 5 tsp seasoning salt (optional)
1 tbsp light soy sauce
1 tsp garlic, minced
4 C veggies, chopped*
*there are a lot of options here but the typical pairing would be a crunchy dry green. My recommendation would be to pair the beef with one type of vegetable only for this dish. My favourite options are:
-broccoli, cut into florets
-green beans, cut into 1.5" sections
-green bell peppers, cut into thin strips (pencil thickness, 1.5" long, similar to size of meat)
Instructions:
1. Mix cornstarch, oil and beef strips in medium bowl. Set aside while you wash and prep the veggies.
2. Add cumin, seasoning salt and chili powder to meat. Mix well and set aside.
3. Fry garlic in canola oil in large wok or frying pan on high until fragrant (1-2min). Add meat and stir often until meat is mostly cooked on the outside (2-3min). Add soy sauce and cook for an additional minute. If you like your dish extra spicy, consider adding an extra couple of dried chilis at this point.
4. Add veggies and continue cooking on high, stirring frequently until veggies have almost reached your desired texture. I like mine el dente (5-6min). Turn off heat and cover to let residual heat from the wok/frying pan finish cooking the veggies so that they are not overcooked.
5. Taste meat and adjust seasoning/saltiness as needed. Serve on jasmine rice.
