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
Scale
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
