Cumin Beef
Aromatic Chinese-style beef stir-fry infused with toasted cumin, garlic, and chilies for bold, warming spice. Quick-cooking tender beef with a fragrant, slightly smoky finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- ¾ lb beef flank steak
- 1.5 tbsp cumin seeds
- 4 cloves garlic cloves, minced
- 2 whole dried red chilies, whole
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp vegetable oil
- ¼ tsp white pepper
- ½ tsp salt
- 2 stalks scallions, sliced
Instructions
- 1
Slice beef flank steak against the grain into thin strips, about 1/8-inch thick.
- 2
Toast cumin seeds in a dry wok or skillet over medium heat for 2-3 minutes until fragrant, then crush lightly with the back of a spoon.
- 3
Combine soy sauce, rice wine vinegar, white pepper, and salt in a small bowl.
- 4
Heat 1 tbsp oil in a 14-inch wok or large skillet over high heat until smoking.
- 5
Add beef in a single layer and cook undisturbed for 1-2 minutes until browned, then stir-fry for another minute. Transfer to a plate.
- 6
Add remaining 1 tbsp oil to the wok, then add dried chilies and minced garlic. Fry for 30 seconds until fragrant.
- 7
Return beef to the wok, add toasted cumin, and pour in the soy sauce mixture. Toss constantly for 1-2 minutes to coat evenly.
- 8
Remove from heat, garnish with sliced scallions, and serve immediately over rice.
Tools you’ll need
- 14-inch carbon steel wok
- cutting board
- sharp knife
- small mixing bowl
- spoon
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