Xinjiang Cumin Beef

Hailing from the nomadic Xinjiang region, this dish, bursting with bold flavors from the generous use of spices and herbs, will transport you directly to the steppes of central asia. Traditionally made with lamb, we chose to avoid the gamey-ness by utilizing tender slices of beef flank instead. Toss in a handful of king oyster mushrooms to fully absorb all the flavors and juices and you'll never want to have it any other way.