📝 About This Recipe
Transport your kitchen to the heart of Hunan province with this iconic Xiang-style masterpiece. Known for its bold 'gan la' (dry heat), this dish combines tender ribbons of beef with the earthy, aromatic punch of toasted cumin and the fiery kick of dried bird's eye chilies. It’s a sensory explosion—fragrant, spicy, and deeply savory—that perfectly captures the rustic elegance of Chinese soul food.
🥗 Ingredients
The Beef & Marinade
- 1 lb Beef Flank Steak or Sirloin (thinly sliced against the grain into 2-inch strips)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (can substitute with dry sherry)
- 2 teaspoons Cornstarch (to create a protective velvet coating)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon Baking Soda (optional, for ultimate tenderness)
The Aromatics & Spices
- 2 tablespoons Whole Cumin Seeds (toasted and lightly crushed for maximum aroma)
- 10-15 pieces Dried Red Chilies (snapped in half, seeds removed for less heat)
- 1 inch piece Fresh Ginger (peeled and finely julienned)
- 4 cloves Garlic (thinly sliced)
- 4 pieces Scallions (cut into 2-inch batons)
- 1 small bunch Cilantro (roughly chopped, stems included)
- 1/2 cup Red Bell Pepper (thinly sliced for color and crunch)
The Seasoning Finish
- 1 teaspoon Chili Flakes (Hunan or Sichuan style)
- 1/2 teaspoon Sugar (to balance the heat)
- 1 teaspoon Dark Soy Sauce (for a deep amber color)
- 3-4 tablespoons Vegetable Oil (high smoke point oil like peanut or canola)
👨🍳 Instructions
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1
In a medium bowl, combine the sliced beef with the light soy sauce, Shaoxing wine, cornstarch, sesame oil, and baking soda. Massage the marinade into the beef until the liquid is absorbed. Let it rest for at least 20 minutes.
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2
While the beef marinates, toast the whole cumin seeds in a dry wok over medium heat for 1-2 minutes until fragrant and slightly darker. Pulse them once in a spice grinder or crush them lightly with a mortar and pestle to release the oils.
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3
Prepare all your aromatics: slice the garlic, julienne the ginger, and cut the scallions and bell peppers. Having everything ready is crucial for high-heat stir-frying.
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4
Heat 2 tablespoons of oil in a wok over high heat until it just begins to smoke. Swirl the oil to coat the sides.
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5
Spread the beef out in the wok in a single layer. Let it sear undisturbed for 45-60 seconds to develop a golden-brown crust.
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6
Stir-fry the beef for another 1 minute until it is 80% cooked through. Remove the beef from the wok and set aside on a plate.
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7
Wipe out the wok if there are burnt bits, then add the remaining 1-2 tablespoons of oil over medium-high heat.
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8
Add the dried chilies and stir for 10 seconds until they slightly darken. Add the ginger, garlic, and white parts of the scallions. Stir-fry for 30 seconds until aromatic.
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9
Toss in the red bell peppers and stir-fry for 1 minute until slightly softened but still crisp.
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10
Return the beef to the wok and increase heat to the highest setting. Add the toasted cumin seeds, chili flakes, sugar, and dark soy sauce.
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11
Toss everything vigorously for 1 minute to ensure the beef is evenly coated in the spices and the flavors meld.
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12
Turn off the heat. Immediately toss in the green parts of the scallions and the fresh cilantro. The residual heat will wilt them perfectly.
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13
Transfer to a preheated cast iron sizzling plate if available, or a warm serving platter, and serve immediately.
💡 Chef's Tips
For the best texture, freeze the beef for 30 minutes before slicing to get paper-thin strips. Don't skip the baking soda; it's the secret to the 'velveting' technique used in Chinese restaurants for tender meat. Use whole cumin seeds rather than pre-ground powder; the texture and aroma of freshly toasted seeds are incomparable. If you are sensitive to spice, remove the seeds from the dried chilies, as they hold the majority of the heat. Ensure your wok is screaming hot before adding the beef to prevent stewing and ensure a proper sear.
🍽️ Serving Suggestions
Serve with plenty of steamed jasmine rice to soak up the spicy, cumin-scented oils. Pair with a cold, crisp lager or a Riesling with a hint of sweetness to cut through the heat. Accompany with a side of smashed cucumber salad (Pai Huang Gua) for a refreshing contrast. A simple stir-fried bok choy or gai lan with garlic provides a nice green balance to the rich beef. For a traditional Hunan meal, serve alongside a bowl of steamed egg custard.