Description
This Cumin Beef Stir Fry is a flavorful and quick Asian-inspired dish featuring tender flank steak marinated in soy sauce and cornstarch, then stir-fried with fragrant cumin seeds, ground cumin, garlic, ginger, and colorful bell peppers. It’s a perfect weeknight dinner that’s both hearty and aromatic, offering a spicy kick with chili flakes and garnished with fresh green onions.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir Fry
- 2 tablespoons vegetable oil, divided
- 1 tablespoon cumin seeds
- 1 tablespoon ground cumin
- 1 teaspoon chili flakes (optional)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 green onions, chopped
- Salt and black pepper to taste
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced flank steak with soy sauce and cornstarch. Mix thoroughly to coat the beef evenly and let it marinate for 15–20 minutes to tenderize and infuse flavor.
- Toast the Cumin Seeds: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the cumin seeds and toast them for about 30 seconds until they become fragrant, enhancing their nutty aroma.
- Sear the Beef: Add the marinated beef in a single layer to the hot pan without stirring. Allow it to sear for 2–3 minutes to develop a deep crust. Then stir and continue cooking for another 2–3 minutes until the beef is browned and mostly cooked through. Remove the beef from the pan and set aside.
- Sauté Aromatics and Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil along with minced garlic, grated ginger, and sliced onion. Sauté for about 2 minutes until fragrant and the onion softens. Add the sliced red bell pepper and cook for an additional 2–3 minutes until slightly tender.
- Combine and Finish: Return the seared beef to the pan. Sprinkle in the ground cumin and optional chili flakes. Toss everything together to combine the flavors well and stir-fry for another 1–2 minutes to heat through and meld the spices.
- Season and Garnish: Season with salt and black pepper to taste. Add chopped green onions, toss once more to incorporate, and serve the stir fry hot over steamed jasmine rice or noodles.
Notes
- This stir fry pairs wonderfully with steamed jasmine rice or noodles for a complete meal.
- For extra heat, add a sliced fresh chili along with the bell peppers during sautéing.
- Be sure to slice the flank steak thinly against the grain for maximum tenderness.
- If you prefer a gluten-free version, substitute soy sauce with tamari.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg
