Hmmmm takeaway. There are some staples of the Chinese takeaway shop that always appear, wherever you are in the world. Sweet and Sour Pork. Special Fried Rice. And, of course, the recipe for this post – Oyster Sauce Beef and Broccoli. We love this one because the version that you can re-create at home is so close to the addictive one we’ve all ordered in the shops.
Spicy, sweet, sour and savoury all at once, Kung Pao Chicken is one of those rare dishes that really fires up all of the taste buds. Originally a very spicy dish hailing from the Sichuan region of China, modern and westernised versions tend to be milder and packed with lots of different ingredients.
We fondly remember discovering the combination of beef and cumin while we were on a childhood trip to Beijing. We had ordered grilled beef skewers from a little hole-in-the-wall shop, and we watched with anticipation as the shop owner lavishly showered mysterious little brown seeds all over the plump pieces of meat. As we dug in, we discovered that the beef and toasted cumin pairing was the most marvellous explosion of flavour.