Get ready for a dinner that’s bold, aromatic, and bursting with personality: Cumin Beef Stir Fry. This dish combines the mouthwatering umami of tender seared beef with smoky cumin, fiery chili, and crunchy veggies, all ready in just 30 minutes. With roots in the flavors of northwestern China, this stir fry is my go-to recipe when I’m craving something deeply satisfying and quick enough for a weeknight but impressive enough for guests. Each bite is a lively celebration of spices, textures, and colors—I guarantee you’ll want to make this again and again.
Ingredients You’ll Need
You’re only a handful of pantry staples and fresh produce away from Cumin Beef Stir Fry greatness. With each component carefully chosen to deliver layers of taste and the signature fragrance, it’s amazing how these familiar ingredients create such an exciting dinner.
- Flank steak: Sliced thin against the grain, it cooks up juicy and perfectly tender in every bite.
- Soy sauce: Adds savory depth and a well-rounded saltiness that ties all the flavors together.
- Shaoxing wine (or dry sherry): Brings a touch of warmth and complexity to the marinade—don’t skip this, it makes a difference!
- Cornstarch: Coats the beef to keep it moist and helps create that irresistible glossy sauce.
- Vegetable oil: Neutral in flavor and great for getting a quick, hot sear without overpowering the other ingredients.
- Cumin seeds: Toasted briefly for a fantastically smoky and nutty aroma—it’s the backbone of this dish.
- Ground cumin: Doubles down on the spice, ensuring that unmistakable cumin flavor infuses every mouthful.
- Chili flakes: Adds just the right level of heat—feel free to adjust for your perfect spice level!
- Garlic: Four minced cloves provide plenty of sweet, pungent background flavor.
- Ginger: Minced fresh ginger brightens up the richness with a gentle peppery zing.
- Red bell pepper: Sliced thin for crispness and a burst of color that makes the stir fry so inviting.
- Onion: Cooked just until tender for an extra layer of sweetness.
- Scallions: Chopped and added at the end for freshness and a pop of green.
- Salt and black pepper: Seasoning is everything—taste and perfect it at the very end.
- Fresh cilantro (optional): For a bright, herbal finish that makes the flavors sing.
How to Make Cumin Beef Stir Fry
Step 1: Marinate the Beef
Slice the flank steak against the grain as thinly as you can for the softest, melt-in-your-mouth texture. In a medium bowl, toss the beef slices with soy sauce, Shaoxing wine, and cornstarch. Let it marinate on the counter for at least 15 minutes—this is where tenderization and deep flavor-building magic begins!
Step 2: Sear the Beef
Fire up your wok or your largest skillet over high heat and swirl in half the oil. Once shimmering hot, arrange the marinated beef in one layer (work in batches if needed) and leave it alone for a minute or two. This trick gives the beef a deep, crave-worthy char. Give it a quick stir and cook until just browned, then scoop it out to a plate—you’ll add it back soon.
Step 3: Toast the Spices
Pour in the rest of the oil. Immediately add the cumin seeds, ground cumin, and chili flakes—stir rapidly! The cumin will sizzle and release a head-turning aroma that sets up the whole dish, but keep it moving so the spices don’t burn.
Step 4: Stir Fry the Veggies
Drop in the minced garlic and ginger, followed by the onion and red bell pepper. Stir fry briskly for two to three minutes until just-tender but still a little crisp. You want those vegetables to keep their brightness and bite.
Step 5: Combine and Finish
Return the seared beef to the pan along with the chopped scallions. Toss everything together thoroughly, letting the flavors mingle over the heat for a final minute. Taste and tweak your seasoning with a pinch of salt and black pepper as needed. Serve straight away, garnished with fresh cilantro if you like that burst of green and freshness!
How to Serve Cumin Beef Stir Fry
Garnishes
For truly standout Cumin Beef Stir Fry, a flourish of fresh-chopped cilantro and a sprinkle of extra scallions work wonders. Add a few toasted sesame seeds for crunch, or paper-thin fresh chili slices for an eye-catching pop of red and extra heat—your bowl, your rules!
Side Dishes
This dish shines brightest alongside a bowl of fluffy jasmine or white rice, which soaks up every drop of the savory, aromatic sauce. If you want more greens, try adding a simple cucumber salad or garlicky stir-fried bok choy to balance the richness.
Creative Ways to Present
For parties or family-style feasts, pile the Cumin Beef Stir Fry onto a big platter and top it with a flurry of cilantro and scallions. Or, roll the beef and veggies into warm wraps or flatbreads with a smear of spicy mayo for a fusion twist—these always disappear fast!
Make Ahead and Storage
Storing Leftovers
Leftover Cumin Beef Stir Fry keeps surprisingly well! Transfer any extras to an airtight container and refrigerate for up to three days. The flavors intensify overnight, so your next-day lunch may be even tastier.
Freezing
If you want to freeze a batch, let the stir fry cool completely, then seal it in a freezer-safe container for up to two months. Defrost overnight in the fridge before reheating to keep the beef’s texture at its best.
Reheating
To reheat, toss the leftovers into a hot skillet for a few minutes until warmed through. If things look a little dry, add a splash of water or soy sauce to revive the sauciness. Microwaving works too, but a quick stir fry refresh keeps the veggies crispier.
FAQs
Can I use a different cut of beef?
Absolutely—you can substitute with sirloin or ribeye for even richer flavor, but always slice your beef thinly against the grain for tenderness. If you want something truly traditional, lamb works beautifully for a Xinjiang-style twist.
Is this Cumin Beef Stir Fry very spicy?
Not particularly! The recipe calls for a teaspoon of chili flakes, which gives warmth without overwhelming heat. For a milder version, reduce the amount or skip it; for more fire, add in fresh chilies or extra flakes.
Can I make this dish gluten-free?
Yes, simply use tamari instead of regular soy sauce and double-check that your Shaoxing wine or sherry is gluten-free. Everything else in this Cumin Beef Stir Fry is naturally gluten-free.
Do I need a wok to stir fry this dish?
No worries if you don’t own a wok. A large heavy-bottomed skillet works wonderfully—just make sure it’s large enough to sear the beef in a single layer. This helps achieve a nice char instead of steaming.
Can I add other vegetables to the stir fry?
Absolutely, Cumin Beef Stir Fry welcomes variety! Try adding snap peas, broccoli florets, or thinly sliced carrots for extra crunch and color. Just keep the veggies crisp-tender for the best results.
Final Thoughts
If you’re searching for a lightning-fast meal packed with unforgettable flavor, give Cumin Beef Stir Fry a try. With spicy, nutty aromas and tender beef paired perfectly with just-tender veggies, it’s a surefire way to jazz up dinner any night of the week. I hope this dish becomes as much a staple in your home as it is in mine!
Print
Cumin Beef Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cumin Beef Stir Fry recipe is a quick and flavorful dish that combines tender beef with aromatic cumin and spices. Perfect for a busy weeknight dinner!
Ingredients
Marinated Beef:
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 1 tablespoon ground cumin
- 1 teaspoon chili flakes (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 scallions, chopped
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Marinate Beef: In a bowl, combine sliced beef with soy sauce, Shaoxing wine, and cornstarch. Marinate for 15–30 minutes.
- Sear Beef: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Sear beef without moving for 1–2 minutes, then stir-fry until cooked. Set aside.
- Prepare Spices: Add remaining oil to the pan. Stir in cumin seeds, ground cumin, and chili flakes until fragrant.
- Stir-Fry: Add garlic, ginger, onion, and bell pepper. Cook until tender. Return beef to the pan, add scallions, and stir-fry to combine.
- Season and Serve: Season with salt and pepper, garnish with cilantro, and serve hot with rice.
Notes
- For extra heat, add sliced fresh chilies.
- You can substitute beef with lamb for a Xinjiang-style version.
- Don’t overcrowd the pan—cook beef in batches if necessary for proper searing.
- Prep Time: 20 minutes (including marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0.2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
