Cumin Beef Skillet
Northeastern Chinese street-food beef seared with toasted cumin, soy, and garlic in one screaming-hot skillet. Ready in 15 minutes, tastes like takeout.
- Total time
- 15 min
- Servings
- 2
- Calories
- 340
- Protein
- 38g
Ingredients
- 12 oz beef sirloin or flank steak, thinly sliced
- 1 tbsp cumin seeds
- 2 tbsp soy sauce
- 3 whole scallions, chopped
- ½ tsp chili flakes or Sichuan pepper (optional)
- 3 cloves garlic, minced
Instructions
- 1
Heat a dry 12-inch skillet over high heat for 1 minute. Add cumin seeds and toast for 30 seconds until fragrant, stirring constantly.
- 2
Push cumin to the side. Add 1 tbsp oil and let it shimmer, about 30 seconds.
- 3
Add beef in a single layer. Don't stir for 90 seconds—let it sear and brown deeply on the bottom.
- 4
Stir in garlic and cook until fragrant, about 30 seconds. Pour in soy sauce and flakes if using.
- 5
Toss everything for 1 minute until beef is cooked through and cumin coats every piece.
- 6
Remove from heat. Top with scallions and serve immediately over rice.
Tools you’ll need
- 12-inch heavy skillet (cast iron preferred)
- wooden spoon or spatula
- sharp knife
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