Spicy Cumin Beef Stir Fry

Serves 2

• 250g beef finely sliced across the grain (you can use any beef steak - I used chuck and it was not chewy at all because of the marinade and searing)
• 1 1/2 tbsp soy sauce
• 1 tsp corn flour
• 1 long red chilli finely chopped
• 1 red or yellow capsicum large dice
• 2 tsp ground cumin
• 1 tsp of dried chilli flakes
• 2 tbsp of peanut oil
• 1 clove minced garlic (you can omit this if sensitive)
• 1 tbsp minced ginger
• 1 tbsp of finely chopped chives
• 1 tsp of sesame oil

1. Mix the soy and cornflour together. Add beef and leave for 30mins - 1 hour.
2. Heat oil in wok. When very hot and smoking add the beef in batches. Sear the outside of the beef, remove from pan and drain on paper towel.
3. When the beef is done, drain any remaining oil from pan and add the sesame oil. Stir fry the remaining ingredients except the chives. When fragrant (about 1 min) add the beef back into the pan. Stir fry until capsicum is cooked. Be careful not to burn the cumin.
4. Add the chives and season with more chilli flakes to taste. Serve hot with rice or noodles.

Source: this is a slightly modified version of this recipe from the NY Times.