Hunan Beef with Cumin
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Source URL: www.nytimes.com
Cuisine: Chinese
Course: Main Courses
Reviews
1 reviews,
average rating 5.0 / 5
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Really tasty. Two of us ate all of it, with a side of Steamed Eggplant.
Didn't really measure the oil, but think I used a bit less than asked. The beef slices need to be submerged in the hot oil, so use your judgment.
Given the range of 2-4 teaspoons of dried chili flake.I used 3 teaspoons. This was nicely hot, but not too much.
Definitely a do-me-again recipe.