The aroma of cumin is most closely associated in China with Xinjiang, the northwestern Muslim region where it is grown, but is also found all over China where Uyghur street vendors use it in cooking lamb kebabs and similar street food. It is particualrly popular in Hunan with beef and chilli.

1. Add marinade ingredients to the beef slices and mix well.
2. Heat groundnut oil in a wok to 140 degrees. Add the beef and stir gently. As soon as the pieces have separated, remove them from the oil and drain well. Set aside.
3. Pour off all but 3 tbsps of the oil. Over a high flame, add ginger, garlic, fresh chillies, chilli flakes and cumin and stir-fry briefly until fragrant. Return the beef to the wok and stir well, seasoning with salt to taste.
4. When all the ingredients are sizzlingly fragrant and delicious, add the spring onions and toss briefly.
5. Remove from the heat, stir in the sesame oil and serve.