Spicy hunan lamb/beef with cumin

Ingredients

1 pound flank steak, sliced thinly against the grain (about ¼-inch thick) or 1 pound of lamb thinly cut

1 tbs peanut or vegetable oil

1 tbs finely chopped ginger

1 tbs finely chopped garlic

6 to 8 dried red chilies

2 scallions, green parts thinly sliced

2 tbs soy sauce

2 tbs rice vinger

2 tsp corn starch

2 tsp ground cumin

1tsp chilli sauce

½ tsp black pepper

2 tbs oil

Salt to taste

Process

1.     Marinate the meat with 1tbs of rice vinger , 1tbs of soy sauce and 2 tsp of corn starch and keep aside for 10 to 15 minutes.

2.     Make sauce in a bowl with 1tbs of soy sauce, 1tbs of rice vinger,1tsp of chili sauce, 2tsp of ground cumin, ½ tsp of black pepper and 1 tbs of oil and keep aside.

3.     Heat 1 tbs of oil in a wok or pan over medium-high heat. Add the beef and spread it out over the bottom of the wok. Let it sear untouched for 1 minute. Stir-fry for another 1 minute. When the meat is still a little pink in the middle, add the ginger, garlic, and dried red chilies. Stir-fry for about 30 seconds, just until fragrant.

4.     Add the sauce and stir to coat. Continue cooking just until the meat is no longer pink, about another 1 minute. Remove from the heat, garnish with scallions, and serve with steamed rice or brown rice.