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Cumin beef and cucumber salad

 



Method 1


Ingredients

For the beef

1 tsp cumin seeds

1 tsp Sichuan peppercorns

600g/1lb 5oz flank, hangar or bavette steak, sliced into thin strips

1 tsp bicarbonate of soda

3 tbsp soy sauce

1 tbsp Shaoxing rice wine (optional)

1 tbsp brown sugar

½ tsp salt

3 tbsp sunflower oil

5 garlic cloves, grated

1 piece ginger (approx. 5cm/2in), peeled and grated

1 onion, thinly sliced

2 red peppers, thinly sliced

1 tsp dried chilli flakes

1 tbsp honey

rice, to serve

For the cucumber

1 cucumber

1 garlic clove, grated

1 tsp chilli oil or chilli flakes

2 tbsp rice wine vinegar

2 tbsp sesame seeds, toasted


To make the beef, add the cumin seeds and Sichuan peppercorn to a pestle and mortar and grind to a coarse powder.


Add the steak to a bowl with the bicarbonate of soda, 2 tablespoons of the soy sauce, Shaoxing wine (if using), 1 teaspoon of the ground cumin and Sichuan peppercorns, brown sugar and salt and mix well.


To make the cucumber salad, bash the cucumber with a rolling pin then chop it into random sized chunks.


Add to a bowl with the garlic, chilli oil and rice wine vinegar and mix well. Top with the toasted sesame seeds.


Heat a wok on a high heat and add 2 tablespoons of the oil. Fry the marinated steak until nicely seared and a little charred – about 4–5 minutes, remove to a plate and set aside.


Return the wok to a high heat, add the remaining oil and once hot, add the garlic and ginger and cook for 1–2 minutes until fragrant. Add the onion, peppers, remaining ground cumin and Sichuan peppercorns and chilli flakes and stir fry until browned.


Return the steak to the pan along with the remaining soy sauce and honey. Toss together and cook for 3–5 minutes.


Serve on steaming hot rice with the cucumber salad.


Recipe tips

Freeze the steak for 30 minutes before using to make it easier to slice.


The steak can also be done in the air fryer for 10 minutes at 200C



Method 2


Here’s a flavorful Cumin Beef and Cucumber Salad recipe that balances savory spiced beef with a refreshing, crunchy cucumber salad. It’s inspired by Chinese-style cumin beef but with a lighter, salad-focused twist.


Ingredients

For the Cumin Beef:

300–400g (10–14 oz) flank steak or sirloin, thinly sliced


1 tbsp soy sauce


1 tbsp Shaoxing wine (or dry sherry)


1 tsp cornstarch


2 cloves garlic, minced


1 tbsp ground cumin


1 tsp whole cumin seeds (optional)


1/2 tsp chili flakes or powder (adjust to taste)


Salt and pepper, to taste


1–2 tbsp vegetable oil


For the Cucumber Salad:

2 medium cucumbers (Persian or English), thinly sliced or smashed and chopped


1/2 tsp salt (for draining cucumbers)


1 tbsp rice vinegar


1 tsp soy sauce


1 tsp sesame oil


1/2 tsp sugar


1 clove garlic, minced


1 tsp chili crisp or chili oil (optional)


Garnish (optional):

Chopped cilantro or scallions


Toasted sesame seeds


Crushed roasted peanuts (for crunch)


👨‍🍳 Instructions

1. Marinate the Beef:

In a bowl, combine sliced beef with soy sauce, Shaoxing wine, cornstarch, garlic, and a pinch of salt and pepper. Mix well and let sit for 10–15 minutes.


2. Prepare the Cucumber Salad:

Toss cucumber slices with 1/2 tsp salt and let sit in a colander for 10 minutes to draw out water.


Rinse and pat dry.


In a bowl, mix rice vinegar, soy sauce, sesame oil, sugar, garlic, and chili oil (if using).


Add cucumbers, toss to coat, and refrigerate until ready to serve.


3. Cook the Beef:

Heat oil in a skillet or wok over high heat.


Add cumin seeds (if using), let sizzle for a few seconds.


Add marinated beef and stir-fry until browned and slightly crispy.


Sprinkle ground cumin and chili flakes over the beef. Cook for another minute, then remove from heat.


4. Assemble the Salad:

On a serving platter or bowl, spread the cucumber salad.


Top with hot cumin beef.


Garnish with herbs, sesame seeds, or peanuts as desired.


💡 Tips:

For more heat, increase chili flakes or add fresh sliced chili.


You can also add thinly sliced red onions or bell peppers to the cucumber salad for variety.


Serve with steamed rice or as a lettuce wrap filling.



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