Home Cooking

Beef with Cumin Flavor (not that one).

ChiefHDB | Feb 13, 2012 02:29 PM

I'm looking to make a dish that I've found at a few of NYC's Grand Sichuan restaurants called "beef with cumin flavor." It's not like the typical lamb or beef with cumin. According to a waiter at GS on 7th and Carmine, it's battered, fried, then moved to a hot, dry wok where it's coated in a ground cumin and chile mixture along with some salt and green onions.

I've already made one failed attempt at this dish. I dry fried it, but it wasn't right at all. Looks like a much quicker deep fry.

Neither my copy of Land of Plenty nor an extensive google search has revealed the recipe. I think I have most of it down, but would like to nail it.

Anyone made this before?

Want to stay up to date with this post?

Recommended From Chowhound