Beef And Onions With Cumin Recipes

Steps:

• Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hr before grilling.
• Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see 'goes well with', right).

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.

Steps:

• Cut meat across the grain into thin fingerlength strips.
• Peel onions, slice crossways and separate into rings.
• Put the butter and oil into frying pan.
• Add the onion rings and cook covered, over a low heat until transparent.
• Turn them over constantly so that they cook evenly, but do not brown- remove from pan.
• Increase heat, put strips of meat into pan and brown.
• Add onion rings, sprinkle with flour and stir.
• When flour begins to colour, pour in stock.
• Add peeled and crushed garlic, cumin, marjoram, wine vinegar, salt and pepper.
• Stir well, then cover and simmer for 1 hour over a moderate heat or until tender.

Steps:

• Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
• Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

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.

Steps:

• Cut meat into 1-1.5 inch cubes and pat dry. Slice onions into thin slices. Peel and grate ginger.
• Heat oil in large pot. Saute onions, stirring occasionally for 15 minutes. Remove onions and set aside.
• Add the cardomoms, bay leaves, cumin, red peppers, peppercorns, and ginger to the pot. Stir for 1 minute until bay leaves darken and ginger is sizzling.
• Add the meat and 1 t salt. Cook, stirring, for about 5 minutes until the liquid comes to a full boil. Cover, lower heat, and simmer for 1 hour and 10 minutes or until the meat is tender.
• Add onions and cook, uncovered, over medium heat for another 3-5 minutes.

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.