25-Minute Xinjiang Beef with Cumin & Chili
Tender beef strips wok-seared with celery and bell peppers, finished with toasted cumin and chili flakes for that signature Xinjiang heat and aroma. Serve over noodles or rice for a complete weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- ¾ lb beef flank steak, thinly sliced against the grain
- 2 stalks celery stalks, cut into 2-inch pieces
- 2 medium bell peppers (red or yellow), cut into 1-inch chunks
- 1.5 tbsp cumin seeds
- ¾ tsp chili flakes
- 2 tbsp soy sauce
- 3 tbsp neutral cooking oil
- 3 cloves garlic cloves, minced
Instructions
- 1
Toast cumin seeds in a wok or large skillet over medium heat for 1 minute until fragrant, then transfer to a small bowl.
- 2
Increase heat to high. Add 2 tbsp oil to the wok until it shimmers, about 30 seconds.
- 3
Add beef in a single layer without stirring for 1 minute until the bottom caramelizes, then stir and cook until no pink remains, ~2 minutes total.
- 4
Push beef to the side. Add remaining oil, then garlic, and stir for 20 seconds until fragrant.
- 5
Add celery and peppers, tossing constantly for 2–3 minutes until vegetables are tender-crisp with charred edges.
- 6
Pour in soy sauce, sprinkle the toasted cumin and chili flakes over everything, toss for 30 seconds, then serve immediately.
Tools you’ll need
- 14-inch wok or large skillet
- small bowl
- tongs or wooden spoon
- knife and cutting board
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.
