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Cumin Beef Stir Fry Recipe

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4.2 from 13 reviews

A flavorful cumin beef stir fry featuring tender flank steak strips marinated in a savory blend of soy sauces and Shaoxing wine, quickly seared to a slight crisp, then tossed with aromatic spices like Sichuan peppercorn and cumin. Finished with fresh cilantro and a drizzle of toasted sesame oil, this quick and vibrant stir fry is perfect for a satisfying weeknight meal.

Ingredients

Marinade and Beef

  • 1 tablespoon Shaoxing wine or dry sherry
  • ½ teaspoon sea salt
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dark soy sauce or molasses
  • 1 tablespoon cornstarch
  • 1 pound flank steak, trimmed, cut against the grain into ¼-inch-thick strips

Stir Fry

  • 4 tablespoons vegetable oil, divided
  • ½ small yellow onion, thinly sliced
  • 5 garlic cloves, minced
  • 1 tablespoon grated, peeled fresh ginger
  • 2 teaspoons Sichuan peppercorn, ground
  • 2 teaspoons ground cumin
  • 1 teaspoon toasted sesame oil
  • ¼ cup roughly chopped fresh cilantro leaves

Instructions

  1. Season the steak: In a large bowl, combine Shaoxing wine, sea salt, low-sodium soy sauce, dark soy sauce, and cornstarch until smooth. Add the flank steak strips and toss to coat thoroughly with the marinade, ensuring all pieces are well covered.
  2. Cook the steak: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering, add the marinated steak in a single layer in batches to avoid overcrowding. Cook undisturbed for about 2 minutes on each side until the meat is slightly crispy on the edges. Transfer the cooked steak to a plate and set aside.
  3. Cook the onions and aromatics: Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil to the same wok or skillet. Once the oil is hot and glistening, add the sliced onion. Cook, stirring frequently, until the onion begins to soften, approximately 4 minutes. Then add the minced garlic, grated ginger, ground Sichuan peppercorns, and ground cumin. Stir constantly and cook until the mixture becomes fragrant, about 1 to 2 minutes.
  4. Combine and finish: Return the cooked steak along with any accumulated juices to the wok. Drizzle with toasted sesame oil and toss everything together thoroughly to coat the beef evenly with the spicy onion mixture. Remove from heat and sprinkle with roughly chopped fresh cilantro before serving.

Notes

  • Cut the flank steak against the grain to ensure tenderness.
  • Use dark soy sauce or a touch of molasses for a deeper, slightly sweet flavor.
  • Cooking steak in batches prevents steaming and helps achieve a crispy exterior.
  • Sichuan peppercorns add a unique numbing spice; adjust quantity to your preference.
  • Serve over steamed rice or noodles for a complete meal.

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