Air Fryer
Cumin beef and cucumber salad
These crispy cumin beef and smashed cucumber rice bowls come together in 20 minutes, making the perfect weeknight dinner!
Ingredients:
- 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
- � 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
- 1 cucumber
- 1 garlic clove, grated
- 1 tsp chilli oil or chilli flakes
- 2 tbsp rice wine vinegar
- 2 tbsp sesame seeds, toasted
Directions:
- 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.