Website: The New York Times

Hunan Beef with Cumin


Cuisine: Chinese | Course Type: Main Courses

(1 review)


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21st August 2017


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.

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