This Cumin Beef Stir Fry is a flavorful and aromatic dish that combines tender flank steak with a rich blend of spices, including cumin and Szechuan peppercorns. Quick and easy to prepare, this stir fry is perfect for a satisfying weeknight meal.
Why You’ll Love This Recipe
- Bold Flavors: The combination of cumin, Szechuan peppercorns, and other spices creates a deeply flavorful dish.
- Quick and Easy: This recipe comes together in just 50 minutes, making it ideal for busy evenings.
- Tender Beef: Marinating and searing the flank steak ensures it’s tender and juicy.
- Customizable: You can easily adjust the spice level and add your favorite vegetables.
Ingredients
For the Beef:
- Flank Steak: Provides a lean and flavorful protein.
- Shaoxing Wine (or Dry Sherry/Rice Wine): Adds depth and tenderizes the beef.
- Ground Cumin: Adds a warm and earthy flavor.
- Kosher Salt & Black Pepper: Enhances the flavors.
- Cornstarch: Thickens the marinade and helps sear the beef. (See notes for gluten-free options).
For the Stir Fry:
- Olive Oil: For searing the beef and sautéing the vegetables.
- White Onion: Adds a sweet and savory base.
- Garlic Cloves: Adds pungent flavor.
- Fresh Red Chilies (Optional): Adds heat.
- Ground Cumin: Enhances the cumin flavor.
- Szechuan Peppercorns (Ground): Adds a unique tingling sensation.
- Brown Sugar: Adds sweetness and balances the spices.
- Fresh Grated Ginger: Adds a warm and spicy flavor.
- Low-Sodium Soy Sauce: Adds savory umami flavor.
- Fish Sauce: Adds umami and depth.
- Rice Wine: Adds a subtle sweetness and acidity.
- Scallions (Green Parts): Adds a fresh onion flavor.
For Serving:
- White or Brown Rice: A classic accompaniment.
- Steamed Broccoli/Other Vegetables: Adds a healthy side.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Cumin Beef Stir Fry
Step 1: Prep and Marinate Beef
Slice flank steak into thin, bite-sized strips. Place in a bowl or bag with Shaoxing wine, cumin, salt, pepper, and cornstarch. Toss well and marinate for at least 30 minutes.
Step 2: Cook Beef
Heat oil in a wok or skillet over medium-high heat. Sear beef in batches until golden brown and slightly crispy, about 2-3 minutes per side. Transfer to a plate.
Step 3: Build the Stir Fry
Add oil to the pan (if needed). Add onion and cook until softened, about 2-3 minutes. Add garlic, chilies (if using), cumin, and Szechuan peppercorns. Cook until fragrant, about 2 minutes. Add brown sugar and ginger.
Step 4: Add Beef and Finish Stir Fry
Return beef to the pan with any juices. Add soy sauce, fish sauce, rice wine, and scallions. Stir-fry until sauce thickens and glazes the beef, about 2-3 minutes.
Step 5: Serve
Serve over rice or with steamed vegetables.
Pro Tips for Making the Recipe
- Slice Beef Across the Grain: This ensures tender beef.
- Don’t Overcrowd the Pan: Sear beef in batches for even cooking.
- Toast Spices: Toasting spices enhances their flavor.
- Adjust Spice Level: Add more or less chili or Szechuan peppercorns to your liking.
- Use Quality Ingredients: High-quality ingredients enhance the flavor of the dish.
How to Serve
- Over Rice: Serve over white or brown rice.
- With Vegetables: Serve alongside steamed or sautéed vegetables.
- In Lettuce Wraps: Serve the beef in lettuce wraps for a low-carb option.
- With Noodles: Toss with cooked noodles for a hearty meal.
Make Ahead and Storage
Storing Leftovers
Store leftover stir fry in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze cooled stir fry in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating
Reheat in a skillet over medium heat or in the microwave until warmed through.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like sirloin or ribeye. Adjust cooking time as needed.
2. Can I make this gluten-free?
Yes, use potato, arrowroot, or tapioca starch instead of cornstarch. Ensure all other ingredients are gluten-free.
3. Can I add other vegetables?
Yes, you can add vegetables like bell peppers, mushrooms, or snap peas.
4. How do I prevent the beef from being tough?
Slice the beef thinly against the grain and don’t overcook it. Sear it quickly over high heat for the best results.
Print
Cumin Beef Stir Fry Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: stovetop
- Cuisine: Asian-inspired
Description
This Cumin Beef Stir Fry is a flavorful and quick dish that combines tender flank steak with aromatic spices and a savory sauce. Perfect for a weeknight meal, it’s packed with bold flavors and served with your choice of rice and vegetables.
Ingredients
For the beef:
- 1 1/2 lbs flank steak
- 2 tablespoons Shaoxing wine (or any dry sherry or rice wine)
- 1/2 teaspoon ground cumin
- Kosher salt & freshly ground black pepper, to taste
- 1 tablespoon cornstarch (see notes for gluten-free needs)
For the stir fry:
- 3 tablespoons olive oil, divided, plus more as needed
- 1 medium-sized white onion, sliced into half moons
- 6 cloves of 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
For serving cumin beef stir fry:
- White or brown rice, steamed broccoli/other veggies – as desired
Instructions
- Prep & Marinate Beef: Place the steak onto a cutting board, using a sharp knife, slice the steak across the grain into thin, bite-sized strips that are about 3-4 inches long. Place the steak into a large bowl (or inside a large plastic baggie). Add the Shaoxing wine (or dry sherry/rice wine), ground cumin, salt/pepper- to taste, and cornstarch. Toss all ingredients well to fully combine. Then set the steak aside to marinate for at least 30 minutes.
- Cook Beef: In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, working in batches, add the beef- don’t overcrowd pan. Cook the beef, searing well until the beef is golden brown and slightly crispy, about 2-3 minutes on each side. Then use a slotted utensil to transfer the cooked beef to a clean plate and set aside. Repeat the process until all beef is seared, adding more oil in between batches if your pan is dry.
- Build the Stir Fry: With all seared beef set aside, if needed, add the remaining 1 tablespoon of oil into the pan. Add the onion and cook until softened and lightly caramelized, about 2-3 minutes. Then add in the garlic, red chilies (if using), ground cumin, and ground Szechuan peppercorns. Continue cooking until the garlic is fragrant and the spices toast up nicely, about 2 minutes. Then add the brown sugar and ginger, stirring well into the mixture.
- Add Beef & Finish Off Stir Fry: Return the beef into the pan along with any residual juices that have collected, and add soy sauce, fish sauce, rice wine, and scallions, stir-frying the mixture until well combined and deeply fragrant. Continue cooking until the sauce has thickened and creates a glaze over the beef, about 2-3 minutes or so.
- Serve: Remove from heat. If you’d like, add rice of choice into shallow bowls and top with cumin beef stir fry or serve alongside steamed veggies for a completely satisfying meal, as desired. Enjoy!
Notes
- Gluten-free needs? Other alternative options for gluten-free needs include potato, arrowroot, and tapioca starch- or any gluten-free baking flour as a 1:1 ratio.
- Please read the blog post in its entirety for more tips + tricks.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
