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If you’re craving a dish that bursts with bold flavors and satisfying textures, the Cumin Beef Stir Fry Recipe is exactly what your dinner rotation needs. This recipe balances tender, marinated flank steak with the warm earthiness of cumin and the subtle kick of Szechuan peppercorns, creating an irresistibly fragrant dish that feels both comforting and exciting. Whether you’re cooking for a casual weeknight or aiming to impress friends, this stir fry delivers vibrant colors, layers of flavor, and a quick turnaround that makes it an instant favorite in any kitchen.

Cumin Beef Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

This Cumin Beef Stir Fry Recipe shines because of its thoughtfully selected ingredients, each playing a key role in bringing together the taste, texture, and visual appeal of the dish. From the juicy, perfectly sliced flank steak to the aromatic spices and fresh aromatics, every component has a job in creating a memorable meal.

Flank steak (1 1/2 lbs): A lean and flavorful cut that slices perfectly thin for quick stir-frying.
Shaoxing wine (2 tablespoons): Adds a subtle depth and enhances the beef’s natural flavor; use dry sherry or rice wine as alternatives.
Ground cumin (1/2 teaspoon + 2 teaspoons): Provides the star warm, earthy spice that defines the dish.
Kosher salt & freshly ground black pepper: Essential for seasoning and bringing out the savory notes.
Cornstarch (1 tablespoon): Helps create a silky texture by coating the beef and thickening the sauce; consider a gluten-free option if needed.
Olive oil (3 tablespoons): Divided between searing the beef and stir-frying the aromatics, it contributes to a luscious coating and rich flavor.
White onion (1 medium, sliced into half moons): Adds sweetness and a bit of crunch after cooking down softly.
Garlic (6 cloves, minced): Brings an inviting pungency that complements the cumin beautifully.
Fresh red chilies (2, deseeded and chopped – optional): For those who love heat, these add a fresh, fiery dimension.
Szechuan peppercorns (1 teaspoon, ground): Contributes a unique numbing, citrusy spice that brightens the palate.
Brown sugar (1 teaspoon, packed): Balances the savory and spicy elements with a touch of caramelized sweetness.
Fresh grated ginger (2 teaspoons): Gives a sharp, zesty kick that elevates the stir fry’s aroma.
Low-sodium soy sauce (1/4 cup): Adds umami richness without overwhelming saltiness.
Fish sauce (1 tablespoon): Deepens the savory profile with its unmistakable complexity.
Rice wine (1 tablespoon): Enhances the sauce with a subtle fruity note.
Scallions (6, green parts only, chopped): Provide freshness and a lovely green accent to the finished dish.
White or brown rice and steamed veggies: Ideal accompaniments that absorb the delicious sauce and round out the meal.

How to Make Cumin Beef Stir Fry Recipe

Step 1: Prep and Marinate the Beef

Begin by slicing your flank steak thinly against the grain—this ensures tenderness in every bite. Place the beef slices in a bowl and add Shaoxing wine, ground cumin, kosher salt, black pepper, and cornstarch. Toss everything until the beef is evenly coated, then set aside to marinate for 30 minutes. This crucial step allows the flavors to meld and tenderize the meat, setting the stage for that delicious stir fry texture.

Step 2: Sear the Beef

Heat two tablespoons of olive oil in a wok or large skillet over medium-high heat. Add the beef in batches—don’t overcrowd the pan—to let each piece develop a golden-brown, slightly crispy exterior. This quick sear locks in juices and builds beautiful caramelization that intensifies the beef’s natural flavor. Remove the cooked beef from the pan and set aside to keep warm.

Step 3: Build the Flavor Base

In the same pan, add the remaining olive oil if needed. Toss in the sliced onions and cook gently until they soften and turn translucent, releasing their natural sweetness. Next, add the minced garlic, chopped red chilies if you’re using them, ground cumin, and freshly ground Szechuan peppercorns. Stir frequently as these aromatics cook just until fragrant, infusing the pan with an intoxicating, spicy scent.

Step 4: Add Sweetness and Spice

Sprinkle in the brown sugar and grated ginger, stirring to combine. The sugar tempers the heat and sharpness from the spices, while the ginger adds a fresh warmth that ties the whole dish together beautifully.

Step 5: Bring It All Together

Return the seared beef along with its juices to the pan. Pour in the soy sauce, fish sauce, and rice wine, stirring vigorously so everything gets coated in the glossy sauce. Toss in the chopped scallions and stir-fry until the sauce thickens just enough to cling enticingly to each piece of beef. This final step marries the ingredients into a savory, spicy, and aromatic stir fry that’s nothing short of irresistible.

How to Serve Cumin Beef Stir Fry Recipe

Garnishes

Sprinkle extra chopped scallions or even a handful of fresh cilantro on top for a burst of color and fresh green notes. For added crunch and contrast, toasted sesame seeds also make a fantastic finishing touch.

Side Dishes

The most classic companion is steamed white or brown rice, which soaks up the luscious sauce perfectly. Alternatively, steamed broccoli, snap peas, or bok choy add vibrant color, nutrition, and a satisfying crunch that balances the rich beef beautifully.

Creative Ways to Present

For a modern twist, serve the stir fry in warm lettuce cups for a lighter, hand-held option. Or lay it atop a bed of fluffy cauliflower rice for a low-carb version that still delivers all the crave-worthy flavors of this cumin beef dish.

Make Ahead and Storage

Storing Leftovers

Leftover Cumin Beef Stir Fry Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors deepen over time, making for even tastier next-day lunches or dinners.

Freezing

You can freeze the stir fry, but for best texture preservation, freeze the beef and sauce separately from any rice or vegetables. Store in freezer-safe containers for up to two months.

Reheating

Reheat leftovers gently in a skillet over medium-low heat to avoid drying out the beef. Adding a splash of water or broth can help revive the sauce’s luscious consistency. Avoid microwaving for extended periods to keep the texture tender.

FAQs

Can I use a different cut of beef for the Cumin Beef Stir Fry Recipe?

Absolutely! While flank steak is ideal because of its flavor and quick cooking time, you can substitute sirloin or skirt steak. Just be sure to slice thinly and against the grain to keep the beef tender.

Is it necessary to use Shaoxing wine?

Shaoxing wine adds authentic flavor, but if you don’t have it, dry sherry or rice wine are great substitutes. If you prefer to avoid alcohol, you can omit it, though the depth of flavor will be slightly different.

How spicy is this Cumin Beef Stir Fry Recipe?

The heat level depends on your preference and whether you include the fresh red chilies. Leaving them out makes the dish milder while keeping all the fragrant, warming spices intact.

Can I make this recipe gluten-free?

Yes, by using gluten-free tamari in place of soy sauce and ensuring your cornstarch is pure, you can easily enjoy a gluten-free version without compromising on flavor.

What’s the best way to slice the beef?

Slicing the beef very thinly against the grain is key for tenderness and quick cooking. For easier slicing, chill the steak in the freezer for 20-30 minutes beforehand to firm it up.

Final Thoughts

I truly encourage you to give this Cumin Beef Stir Fry Recipe a try because it’s one of those dishes that feels special yet is surprisingly easy to pull together. The harmony between earthy cumin, tender beef, and aromatic spices creates something simply unforgettable. Once you make it, I promise it’ll become one of your go-to recipes whenever you’re craving something bold and delicious. Happy cooking!

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Cumin Beef Stir Fry Recipe

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4.1 from 25 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

A flavorful Cumin Beef Stir Fry recipe featuring tender flank steak marinated with aromatic spices and Shaoxing wine, stir-fried to perfection with garlic, ginger, and Szechuan peppercorns. This dish is quick to prepare and perfect served over steamed rice or alongside fresh vegetables.

Ingredients

Scale

Beef and Marinade

1 1/2 lbs flank steak, thinly sliced across the grain
2 tablespoons Shaoxing wine (or dry sherry or rice wine)
1/2 teaspoon ground cumin
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon cornstarch (see notes for gluten-free needs)

Stir Fry

3 tablespoons olive oil, divided, plus more as needed
1 medium-sized white onion, sliced into half moons
6 cloves garlic, finely minced or pressed
2 fresh red chilies, deseeded & chopped (optional)
2 teaspoons ground cumin
1 teaspoon Szechuan peppercorns, ground
1 teaspoon packed brown sugar
2 teaspoons fresh grated ginger
1/4 cup low-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon rice wine
6 scallions, green parts only, chopped

To Serve

White or brown rice, steamed broccoli or other vegetables (as desired)

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Instructions

Prep & Marinate Beef: Slice the flank steak thinly across the grain for tenderness. Place the sliced beef in a mixing bowl with Shaoxing wine, ground cumin, kosher salt, freshly ground black pepper, and cornstarch. Toss everything together thoroughly to coat the meat evenly. Let it marinate for 30 minutes to tenderize and infuse flavors.
Cook Beef: Heat 2 tablespoons of olive oil in a wok or large skillet over medium-high heat. Add the marinated beef in batches to avoid overcrowding. Sear each batch until the beef is golden brown and slightly crispy on the edges, usually about 2-3 minutes per side. Remove the cooked beef and set aside while you prepare the vegetables and spices.
Build the Stir Fry: Add the remaining olive oil to the pan if needed. Toss in the sliced onions and cook until they are softened and translucent, about 3-4 minutes. Stir in the minced garlic, chopped red chilies if using, ground cumin, and ground Szechuan peppercorns. Cook for an additional 1-2 minutes until the mixture becomes fragrant.
Add Spices and Aromatics: Sprinkle in the packed brown sugar and freshly grated ginger. Stir to combine and allow the sugars to slightly caramelize, which adds depth to the dish.
Add Beef & Finish Off Stir Fry: Return the cooked beef along with any accumulated juices to the pan. Pour in the low-sodium soy sauce, fish sauce, and rice wine. Add chopped green scallions. Stir fry everything together for 2-3 minutes until the sauce thickens and evenly glazes the beef and vegetables.
Serve: Serve the cumin beef stir fry hot over freshly steamed white or brown rice. Complement with steamed broccoli or your choice of vegetables for a complete meal.

Notes

For a gluten-free version, ensure the soy sauce is gluten-free and cornstarch is used as a thickener.
Szechuan peppercorns are key to achieving the authentic numbing spice flavor but can be omitted or substituted with black pepper if unavailable.
Adjust the amount of chilies according to your preferred spice level.
Resting the sliced beef in the marinade allows the ingredients to tenderize the meat and enhance flavor deeply.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Chinese