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Ze Ran Niu Rou - Hunanese Beef with Cumin
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I learnt to make this sizzling and seductive dish in the kitchen of an old restaurant in the Hunanese capital, Changsha.
Choose a light, fresh and juicy wine (slightly chilled if you like) which will work well with the spicy beef strips.
Typical values per serving:
This recipe was first published in January 2008.