# Cumin Beef Recipe

Estimated Cooking Difficulty: ★★★

## Essential Ingredients and Tools

* Beef tenderloin or beef chuck
* Green bell pepper
* Cumin (whole seeds preferred over powder)
* Bird's eye chili peppers
* Light soy sauce
* Cornstarch
* Cooking oil
* Salt
* Scallions (green onions)
* Mortar and pestle (optional)

## Quantities

* Beef: 250 g per person
* Green bell pepper: 2 pieces per person, approx. 100 g each
* Cumin: 20 g per person
* Bird's eye chili peppers: 3 pieces per person, approx. 5 g each
* Light soy sauce: 20 ml per person
* Cornstarch: 10 g per person
* Cooking oil: 15 ml per person
* Salt: 3 g per person
* Scallions: 1 stalk per person, approx. 20 g each

Use the above ratios as a baseline and adjust to taste.

## Instructions

* Finely chop the bird's eye chili peppers and crush them together with the cumin seeds in a mortar and pestle to release their flavor. If pressed for time, you can skip this step.
* Trim the stems and remove the seeds from the green bell peppers (leave seeds in if you prefer more heat), then slice into thin strips. Cut the scallions into segments.
* Thaw the beef in advance. Rinse it clean, then pat dry with paper towels. Slice the beef against the grain.
* Marinate the beef by adding light soy sauce, cornstarch, and cooking oil. Mix well and let it rest for 30 minutes. For marinating tips, refer to [Learning to Marinate](../../tips/learn/learn_to_marry.md).
* Heat oil in a wok. Add the scallions and stir-fry until fragrant, then add the marinated beef and stir-fry.
* Once the beef changes color, evenly sprinkle the cumin and chili mixture and stir-fry until cooked.
* Add the green pepper strips. Once they are just cooked through (still crisp), add the salt.
* Stir-fry on high heat for 1 minute, then turn off the heat and toss for another 30 seconds to ensure even heating before serving.

## Additional Notes

If you encounter any issues or have suggestions for improving this guide while following the process, please submit an Issue or Pull request.