Spicy Hunan Beef with Cumin!

Tuesday, January 21st

Ingredients

>1 lbs flank steak, sliced thin against grain, 1/4th inch thick
>1 tbsp cooking oil
>1 tbsp finely chopped ginger
>1 tbsp finely chopped garlic
>6 to 8 dried red chilies
>2 scallions, green parts thinly sliced

Marinade

>1 tbsp Chinese rice wine or dry sherry
> tbsp soy sauce
>2 tsp cornstarch

Sauce

>1 tbsp soy sauce
>1 tbsp Chinese rice wine or dry sherry

Instructions

>Marinate beef and let stand 10 to 15 minutes
>Combine sauce ingredients in small bowl
>Heat oil in wok over medium to high heat, add beef and sear for 1 minute. Stir fry for another minute. While beef is still slightly pink add garlic, ginger, and dried red chilies then stir fry for 30 seconds or until fragrant.
>Add sauce and stir to coat, finish cooking beef, remove from heat, garnish with scallions then serve.

I would say as far as spicy dishes go this one has been my favorite so far. Once again the prep work and the actual cooking were very easy. Our biggest difficulty was making the dish so fast that we forgot to take pictures. We got caught up in having fun and acting like five star chefs to remember that we have blogs to keep up with. Luckily we have nice classmates who let us take photos of their prep work. We kinda under seasoned the dish so other than the spice our dish was pretty flavorless. Which really bummed me out because it was the perfect amount of spicy for once. If I were to make this dish again I would want to add more garlic, ginger, and salt for sure. Also I would make more more sauce that was a little thicker and possibly stickier. Because a spicy-sweet clump of beef and rice sounds amazing right now. A similar dish in my opinion would be arroz con pollo. Mainly because it is meat and rice but for other reason when I was eating the dish arroz con pollo was all I could think about.