Beef In Cumin Sauce Recipes

CUMIN BEEF STIR-FRY

Steps:

• Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.
• Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.
• Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.

HUNAN BEEF WITH CUMIN

Steps:

• In a bowl, mix the wine, salt, soy sauces, potato starch or flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.
• In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.
• Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.
• When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.

CUMIN-SCENTED STIR-FRIED BEEF WITH CELERY

Steps:

• Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
• Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
• Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
• Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
• Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.

CUMIN SCENTED OVEN-BAKED RIBS WITH SWEET AND TANGY BBQ SAUCE

Steps:

• For the ribs: Preheat the oven to 275 degrees F.
• Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
• In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
• Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
• For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
• Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.

BEEF IN CUMIN SAUCE

Steps:

• In a large pot, bring the meat to a boil in a inch of water. Cover and reduce heat.
• While the meat is cooking, make a sauce by combining all the remaining ingredients in a separate pot. Bring to a slow boil. Turn off heat.
• Add the sauce to the meat. Simmer until meat is done, and then simmer some more.

CUMIN BEEF KEBABS

Steps:

• Combine first 4 ingredients in bowl. Season generously with pepper. Cover and refrigerate overnight.
• Prepare barbecue (high heat) or preheat broiler. Thread beef onto 8 skewers, threading 2 tomatoes and 2 onion pieces onto each. Grill or broil until beef is tender, turning occasionally, about 6 minutes for medium rare.

STIR FRIED BEEF WITH CUMIN

Steps:

• Marinate steak in shaoxing wine, 1/2 teaspoon salt, 2 teaspoons soy sauce, 1 tablespoon cornstarch and 1 tablespoon water.
• Heat oil, stir-fry beef until meat separates. Set aside.
• In the same pan, heat over high flame, ginger, garlic, red chilies, chili flakes and cumin and stir-fry until fragrant. Return the beef to the wok and stir well. Season with salt to taste.
• Remove from heat and toss with scallions and sesame oil.

EGYPTIAN LAHMA BIL BASAL (BEEF IN RICH ONION SAUCE)

Steps:

• Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.