Step by step

1

Wash the green pepper and cut it into small pieces. Dice beef, shred ginger and slice onion.

Step by step

2

Add cooking wine, salt, soy sauce, cumin (powder+granules), starch, oyster sauce and vegetable oil into diced beef, mix well and marinate for about 30 minutes.

Step by step

three

Heat a little oil in the pot, stir-fry the pepper until it turns black, take it out, stir-fry the onion and ginger until they are slightly burnt, and stir-fry the marinated beef until it changes color.

Step by step

four

Continue to stir-fry until the beef surface turns golden yellow, add green pepper, cumin grains, cumin powder and a little sesame seeds and stir well.

Extended data:

Cumin (scientific name: cuminum cyminum L.), also known as cumin and cumin celery, is called fennel in southern Xinjiang. It belongs to Umbelliferae, an annual or biennial herb of Umbelliferae, with a height of 20~40cm, and the whole plant (except fruit) is smooth and hairless. Petals are pink or white, rectangular, flowering in April and bearing fruit in May.

Cumin is an essential seasoning for barbecue food, which is rich in oil and rich in aroma. Mainly used for flavoring and extracting spices, it is one of the main raw materials for preparing curry powder. The aroma of curry is very strong, which will be more obvious after oil explosion or fire roasting, and the taste of cumin will change slightly after heating. Processing beef and mutton with cumin can remove the fishy smell, make its meat more delicious and fragrant, and increase people's appetite.