Hunan Beef with Cumin

Ingredients

• 1 tablespoon Shaoxing wine or medium-dry sherry
• 1/2 teaspoon salt
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon potato starch
• 12 ounces boneless short rib, sliced across the grain into 1 1/2-inch pieces.
• 1 3/4 cups peanut oil
• 2 teaspoons fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 2 fresh red chilies, stems and seeds discarded, finely chopped
• 2 teaspoons dried chili flakes
• 2 teaspoons ground cumin
• 2 scallions, green parts chopped, white parts discarded
• 1 teaspoon sesame oil

Directions

1. In a medium bowl, whisk the wine, salt, light soy sauce, dark soy sauce, potato starch, and 1 tablespoon water until smooth. Add the beef, work the marinade through it with your hands, and leave it at room temperature for at least 15 minutes.
2. Add the oil to a large wok. Set the heat to high and, with a deep-fry thermometer, heat it to 225 degrees F. Put in the beef and cook for 2 minutes, moving it gently with 12-inch tongs so the pieces stay separate. Lift the beef out with the tongs and let it drain on a wire rack.
3. Carefully remove the oil from the wok, leaving 3 tablespoons behind. Return the heat to high, and when the oil just begins to smoke, add the ginger, garlic, chilies, chili flakes, and cumin. Stir the mixture nonstop with a wooden spoon for about 15 seconds. Return the beef to the wok and add a pinch of salt. Cook until the beef begins to sizzle, about 1 minute. Add the scallions, stir everything together, and take the wok off the heat.
4. Move the beef to a large plate and drizzle the sesame oil over the top. Serve the beef with white rice.