Counter 10 · Wok, Skewer & Bowl
Cumin Chili Beef Skewers
Northern Chinese street-style chuanr: small cubes of beef with bits of fat, dusted with cumin, chili and salt and grilled fast over roaring charcoal.
- Prep
- 30 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
In the night markets of northern China, chuanr vendors crouch over trough grills fanning the coals and shaking cumin and chili over hundreds of skewers at once. The spice mix goes on during grilling, not before, so the seeds toast right on the meat. Threading a small piece of fat between every few cubes of lean bastes the skewer as it cooks. Keep pieces small, about 3/4 inch, and cook them fast and hot. They go perfectly with an ice-cold beer.
Method
-
Toss the beef with the soy sauce, shaoxing wine, oil and 1 tsp salt and let it sit 20 minutes.
-
In a small bowl, combine the crushed cumin seeds, ground cumin, chili flakes, Sichuan pepper, sugar, sesame seeds and the remaining salt.
-
Thread 5 or 6 cubes onto each soaked skewer, tucking a small piece of fat in the middle of each one.
-
Build a hot charcoal fire and push the coals into a narrow row, or heat a gas grill on high to 550 F.
-
Grill the skewers 2 minutes, flip, and sprinkle generously with the spice mix. Grill 2 minutes more, flip again and dust the second side.
-
Keep turning every minute for another 2 to 3 minutes until the fat is crisp and the edges are charred. Serve straight off the grill.
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