Pardon this ridiculously mediocre picture.  At the time, I had just finished cooking for 2+ hours and was at the point of exhaustion/complete laziness.  No fancy presentation for this one, but trust that it was easy to cook and mouth-wateringly delicious.  It looked less like burnt corpses prior to my shoving it in the oven to stay warm, I promise.

Recipe was from here.  I didn’t change much except vastly reducing the amount of beef.  If you intend on cooking for a party of 3+, I’d recommend going to the Kitchenette website for larger scale.  The recipe called for very lean beef, which I could not afford much of.  Only 0.44lb of flat iron steak to be exact.  But ooohhhh it was worth it.

Looks yummy uncooked doesn’t it?


0.44lb flat iron steak

1 tbsp ground cumin

1 tbsp red pepper flakes

1/2 tsp fresh pepper

dash of salt

1/2 tbsp Shaoxing rice wine (or apparently sherry)

1/2 tbsp light soy sauce

canola oil

1 scallion, chopped into thin slices


A small bowl

A (preferably nonstick) pan

How to Make:

Cut steak into 1/2″-1″ long strips (not too small, or else your steaks will be little shriveled inedible things).  Mix cumin, red pepper flakes, black pepper, and salt in a small bowl.  Add beef to the bowl and completely cover in the spice mix, the more the better!

Heat canola oil up in a pan on medium-high heat.  While waiting for the oil to become hot, combine the rice win and soy sauce and set aside.  Once the oil is hot, add the beef to the pan, making sure they do not overlap (DO NOT ADD IT BEFORE THE OIL IS HOT).  Press down on the meat and let cook for 1-2 minutes.  Flip the beef over and now add the soy sauce/rice wine mix.  Press down on the meat again.  Depending on the thickness of your strips, your dish may or may not be done at this point.  As my strips were 1/2″ thick, I had to flip a few times.  If you’re not sure when it’s done, take a piece out and cut down the middle.

Transfer to a plate and garnish with scallions.