📝 About This Recipe
Hailing from the vast, rugged landscapes of Northwest China, this dish showcases camel meat—a lean, protein-rich delicacy with a flavor profile sitting beautifully between grass-fed beef and lamb. This stir-fry utilizes the classic Xinjiang 'Ziran' (cumin) profile, combining earthy spices with the smoky 'wok hei' of high-heat cooking. It is a bold, aromatic journey that brings the soulful flavors of the ancient Silk Road straight to your dinner table.
🥗 Ingredients
The Meat & Marinade
- 500 grams Camel Tenderloin or Sirloin (thinly sliced against the grain into 2-inch strips)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine
- 1 teaspoon Cornstarch
- 1/4 teaspoon Baking Soda (helps tenderize the lean muscle fibers)
Aromatics & Vegetables
- 1 medium Red Onion (cut into thick wedges)
- 1 large Green Bell Pepper (sliced into strips)
- 1 inch piece Fresh Ginger (peeled and julienned)
- 4 cloves Garlic (thinly sliced)
- 6-8 pieces Dried Red Chilies (halved, seeds removed for less heat)
- 3 stalks Scallions (cut into 2-inch lengths)
The Spice Mix & Oil
- 2 tablespoons Cumin Seeds (toasted and coarsely crushed)
- 1 tablespoon Chili Flakes (preferably Sichuan or Korean) (adjust to spice preference)
- 1/2 teaspoon Salt (to taste)
- 1 teaspoon Toasted Sesame Oil (for finishing)
- 3 tablespoons Vegetable Oil (high smoke point oil for frying)
👨🍳 Instructions
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1
Place the sliced camel meat in a medium bowl. Add the soy sauce, Shaoxing wine, cornstarch, and baking soda. Massage the marinade into the meat until it is fully absorbed and the meat feels slightly tacky. Let it rest for 20-30 minutes.
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2
While the meat marinates, toast your cumin seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Coarsely crush them with a mortar and pestle to release the oils.
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3
Prepare all vegetables and aromatics. Stir-frying happens very quickly, so having everything in bowls ready to go is essential.
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4
Heat a wok or large cast-iron skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of vegetable oil and swirl to coat the surface.
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5
Add the marinated camel meat 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 meat for another minute until it is about 80% cooked through. Remove the meat from the wok and set aside on a plate.
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7
Wipe out the wok if there are burnt bits, add the remaining 1 tablespoon of oil, and drop in the dried chilies, ginger, and garlic. Stir for 15 seconds until aromatic.
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8
Add the onions and bell peppers. Stir-fry over high heat for 2 minutes until the edges of the onions are slightly charred but the vegetables remain crisp.
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9
Return the camel meat and any accumulated juices back into the wok.
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10
Sprinkle the crushed cumin seeds, chili flakes, and salt over the mixture. Toss vigorously for 1 minute to ensure the spices toast in the oil and coat every piece of meat.
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11
Toss in the scallions and drizzle with sesame oil. Give it one final high-heat toss for 20 seconds.
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12
Transfer immediately to a warm platter and serve while the 'wok hei' aroma is at its peak.
💡 Chef's Tips
Camel is very lean; do not omit the baking soda as it is the secret to keeping the meat tender during high-heat frying. Always slice the meat against the grain to break up the long muscle fibers for a better mouthfeel. If you cannot find camel meat, you can substitute with lean beef flank steak or venison. Use whole cumin seeds rather than pre-ground powder; the texture and 'pop' of flavor from crushed seeds are vital to this regional style. Ensure your wok is piping hot before adding ingredients to prevent the meat from steaming in its own juices.
🍽️ Serving Suggestions
Serve with hot, handmade Xinjiang 'Nang' flatbread to scoop up the spicy meat and oils. Pair with a refreshing smashed cucumber salad (Pai Huang Gua) to balance the heat and spice. A pot of strong, hot brick tea or Pu'er tea helps cleanse the palate after this rich dish. Serve over steamed white rice or hand-pulled 'Lagman' noodles for a filling meal. A side of pickled garlic or radishes provides a nice acidic contrast to the earthy cumin.