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?