Stir-Fried Cumin Beef features tender pieces of meat stir-fried with onions and aromatics, lightly glossed in a soy sauce–based glaze, seasoned with spices, and finished with cilantro. We treat beef flank steak with baking soda, which raises the meat's pH so that it stays moist and tender during cooking. To prevent the meat from overcooking before it browns, we stir-fry it in two batches until its juices are reduced to a sticky fond that coats each slice. Steamed White Rice is soft enough to soak up savory sauces, yet sticky enough to pick up with chopsticks. Rinsing the grains removes some of their surface starch and starting the rice in boiling water provides enough agitation to release the remaining starch, resulting in just the right amount of stickiness.
Printable Shopping Lists: Stir-Fried Cumin Beef and Steamed White Rice