Stir-fried cumin-scented beef with vegetables from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 74) by Grace Young

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • jenmacgregor18 on February 03, 2022

    This was different and very good! I didn't want to deal with 1.5 cups of oil, so I stir-fried the meat in a few tablespoons of oil until opaque instead, then followed the instructions. My only problem was my cauliflower was not crisp-tender in the 2 minutes. I ended up having to remove the rest of the ingredients so I didn't overcook them and then cook the cauliflower for a few more minutes until it was done, then added back the rest of the veggies and meat. I would certainly make it again. Next time, I'll just cook cauliflower first then add in the aromatics & rest of the veg. ...and maybe just add a bit less salt.

  • sarahcooks on March 29, 2011

    Loved this! A little tricky what with having to deep fry the beef, but it was delicious. I especially liked the unusual and tasty addition of cauliflower and tomatoes.

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