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Cumin Beef Stir Fry

You'll like this flavorful, incredibly simple-to-make homemade cumin beef. Tender, thinly sliced steak abundantly fragrant with cumin and bursting with umami flavor, stir-fried with onion, garlic, chiles, scallions, and more. Serve this recipe with rice and/or vegetables for a luscious dinner that tastes better than takeout!
Prep Time30 minutes
Active Time20 minutes
Total Time1 hour
Course: main dish
Cuisine: asian
Keyword: Asian Cuisine, Asian Dish, Cumin Beef Stir Fry, Stir Fry
Yield: 4

Materials

For the beef:

  • 1 1/2 lbs flank steak
  • 2 tablespoons Shaoxing wine or any dry sherry or rice wine
  • 1/2 teaspoon ground cumin
  • kosher salt & freshly ground black pepper to taste
  • 1 tablespoon cornstarch see notes for gluten-free needs

For the stir fry:

  • 3 tablespoons olive oil divided, plus more as needed
  • 1 medium-sized white onion sliced into half moons
  • 6 cloves of garlic finely minced or pressed
  • 2 fresh red chilies deseeded & chopped- optional
  • 2 teaspoons ground cumin
  • 1 teaspoon Szechuan peppercorns ground
  • 1 teaspoon packed brown sugar
  • 2 teaspoons fresh grated ginger
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine
  • 6 scallions green parts only, chopped

For serving cumin beef stir fry:

  • white or brown rice steamed broccoli/other veggies- as desired

Instructions

  • Clean and marinade the meat. After placing the steak onto a cutting board, cut it into thin, bite-sized pieces that are around 3–4 inches long by slicing it across the grain with a sharp knife. Take the steak and put it in a big dish or a big plastic baggie. Add the cornstarch, ground cumin, salt and pepper to taste, and shaoxing wine (or dry sherry/rice wine). Mix everything together thoroughly by tossing. After that, leave the steak to marinade for a minimum of half an hour.
  • Cook the meat. Heat two tablespoons of oil in a wok or big pan over medium-high heat. Working in batches, add the meat to the oil until it is shimmering, being careful not to crowd the pan. Sear the beef for a good two to three minutes on each side, or until it is golden brown and beginning to crisp up. After that, move the cooked meat to a spotless platter using a slotted spoon and set it aside. If your skillet is getting dry between batches, add extra oil and repeat the process until all of the steak is seared.
  • Construct the stir-fry. If necessary, add the remaining 1 tablespoon of oil to the pan after setting aside all of the seared meat. Add the onion and sauté for 2 to 3 minutes, or until softened and starting to caramelize. Next, include the minced garlic, ground cumin, and Szechuan peppercorns, and red chilies (if using). Cook for a further two minutes, or until the garlic is aromatic and the spices are thoroughly toasted. After that, thoroughly whisk in the ginger and brown sugar.
  • Add the steak and stir-fry until done. Add soy sauce, fish sauce, rice wine, and scallions to the pan with the beef, along with any remaining fluids that have accumulated. Stir-fry the mixture until it is thoroughly mixed and aromatic. Cook for a further two to three minutes, or until the sauce has thickened and covered the steak with a glaze.
  • Assist. Take off the heat. For a fully substantial supper, you can choose to add your preferred rice to shallow bowls, top with cumin beef stir fry, or serve with steamed vegetables. Have fun!

Notes

Needs to avoid gluten? Potato, arrowroot, and tapioca starches, as well as any gluten-free baking flour in a 1:1 ratio, are further substitutes for gluten-free requirements.
For further advice and tactics, please read the blog article in its full.