Fiery Xinjiang Beef Stir-Fry
Tender beef seared over high heat with cumin, chili flakes, and bell peppers in a crispy-edged skillet finish. A 20-minute weeknight take on the bold, spiced street-food classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb beef flank or sirloin, sliced thin against the grain
- 1 large red bell pepper, sliced into thick strips
- 1.5 tsp cumin seeds
- ¾ tsp chili flakes (Xinjiang-style or standard red pepper flakes)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 whole scallions, cut into 1-inch pieces
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and black pepper.
- 2
Heat 2 tbsp oil in a 12-inch skillet over high heat until it just begins to smoke, ~2 minutes.
- 3
Working in two batches, sear beef 90 seconds per side without stirring. Set aside on a plate.
- 4
Add cumin seeds to the skillet, let them toast and pop for 30 seconds until fragrant.
- 5
Stir in bell pepper, chili flakes, soy sauce, and vinegar. Cook 3 minutes, tossing occasionally, until peppers char at the edges.
- 6
Return beef to the skillet with scallions. Toss for 30 seconds to warm through, then serve immediately.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- chef's knife
- cutting board
- paper towels
- wooden spoon or tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
