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Cumin Beef Stir Fry

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Cumin Beef Stir Fry combines tender marinated beef with toasted cumin, chilies, garlic, ginger, onions, and peppers for a bold and aromatic meal. Quickly cooked over high heat, it is savory, smoky, spicy, and perfect with steamed rice or noodles.

Ingredients

  • Flank steak, sirloin, or another tender beef cut, thinly sliced against the grain
  • Light soy sauce, for the marinade
  • Shaoxing wine, for the marinade
  • Cornstarch
  • Neutral cooking oil, for the marinade
  • Salt
  • Cumin seeds
  • Ground cumin
  • Dried red chilies
  • Red pepper flakes or chili powder
  • Fresh garlic, minced
  • Fresh ginger, minced
  • Yellow or red onion, sliced
  • Bell pepper, sliced
  • Green onions, cut into pieces
  • Fresh cilantro, optional
  • Soy sauce, for the stir fry
  • Shaoxing wine, for the stir fry
  • Sesame oil, optional
  • Neutral high-heat cooking oil

Instructions

  1. Slice the beef thinly against the grain and place it in a bowl.
  2. Add light soy sauce, Shaoxing wine, cornstarch, a little neutral oil, and salt. Mix until evenly coated and marinate for 15 to 20 minutes.
  3. While the beef marinates, prepare the vegetables, chilies, spices, and aromatics so everything is ready before stir-frying.
  4. Heat a wok or large skillet over high heat until very hot, then add a small amount of neutral high-heat cooking oil.
  5. Add the beef in a single layer and allow it to sear briefly before stirring. Cook quickly until browned on the exterior without overcooking.
  6. Transfer the beef to a plate and keep the wok over high heat.
  7. Add a little more oil if needed, followed by the cumin seeds and dried red chilies. Stir-fry briefly until fragrant without burning the spices.
  8. Add the garlic and ginger and stir-fry for several seconds until aromatic.
  9. Add the sliced onion and bell pepper and stir-fry until slightly softened but still crisp.
  10. Return the beef and any accumulated juices to the wok.
  11. Add the ground cumin, red pepper flakes or chili powder, soy sauce, and Shaoxing wine. Toss rapidly over high heat until the beef and vegetables are evenly coated and heated through.
  12. Add the green onions and optional sesame oil. Toss briefly and remove from the heat.
  13. Garnish with fresh cilantro if desired and serve immediately with rice or noodles.

Notes

  • Slice the beef thinly against the grain for the most tender texture.
  • For easier slicing, chill the beef briefly in the freezer until firm but not frozen solid.
  • Avoid overcrowding the wok or skillet so the beef sears instead of steaming. Cook in batches if necessary.
  • For extra-spicy cumin beef, increase the dried chilies and chili flakes or finish with chili oil.
  • For a less-spicy version, reduce or omit the dried chilies and chili flakes while retaining the cumin.
  • Thinly sliced celery, carrots, mushrooms, broccoli, or additional bell peppers can be added for more vegetables.
  • Thinly sliced lamb can replace the beef for a cumin lamb variation.
  • Dry sherry can substitute for Shaoxing wine. For an alcohol-free version, use a small amount of broth or water, although the flavor will differ.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat quickly in a hot skillet or wok until just heated through to avoid making the beef tough.

Nutrition

Find it online: https://thefamilycooking.com/cumin-beef-stir-fry/