Hunan Beef with Cumin

The New York Times

Website

View original recipe →

Cuisine: Chinese

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↓ Difficulty ↕ Cooked ↕

8 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

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.

Report