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)
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
