I would have figured that being done with the bar exam and having significantly more time in my life that I would have more time to cook. And that’s true – I have a lot more time to cook. But the weather has been making it really hard for me to want to. When it’s 100 degrees outside, turning on any source of flame just seems unbearable. So I’ve been eating out more than I should, so that I can pay other people to be in a kitchen that’s too hot.
Last night was an exception though. It wasn’t excruciating hot and I really did need to cook. So I made this very easy recipe.
I can’t even believe how easy it was. It was so easy. But despite being super simple, my boyfriend announced, “This is the best thing I’ve ever eaten!”
I’ll leave that credit to the very garlicky store bought hummus.
Though not pictured, we ate this with tortillas that I fried up in the leftover cumin infused oil.
Lebanese Beef and Hummus with a Simple Cucumber Salad
1 tbsp olive oil
1 lb skirt steak, cut into small strips
1 tbsp ground cumin
6 tbsp garlic hummus
1 wedge lemon
salt, to taste
1. Heat a large pan over medium-high heat. Heat the olive oil. Add the beef and stir fry the beef for 2 minutes.
2. Add the cumin and continue to cook the beef until no longer pink. Stir occasionally.
3. While the beef is cooking, skin the cucumber. Then shave the remaining cucumber into thin ribbons, making sure to discard the watery seeds in the middle. Place the cucumber shavings in a bowl. Toss with the juice from the lemon wedge and salt.
4. Smear 3 tbsp of hummus on each plate. Top with the beef. Arrange the cucumber salad on the side.
* serves 2