Xinjiang Beef Stir-Fry with Rice & Roasted Veggies
Tender beef with cumin and chili crisp, served over yellow rice with roasted broccoli, cauliflower, carrots, and pickled red cabbage. One-pan sear and one sheet pan roast for a complete Xinjiang-inspired dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¾ lb beef sirloin or flank steak, sliced 1/4-inch thin
- 1.5 tsp ground cumin
- 2 tbsp chili crisp (or sriracha)
- 2 tbsp soy sauce
- 1.5 cups yellow rice, cooked
- 2 cups broccoli florets
- 1.5 cups cauliflower florets
- 1 cup carrots, sliced into 1/4-inch rounds
- ½ cup pickled red cabbage
Instructions
- 1
Heat oven to 425°F. Toss broccoli, cauliflower, and carrots with 2 tbsp oil, salt, and pepper. Spread on a sheet pan.
- 2
Roast vegetables 15 minutes until edges brown and tender-crisp.
- 3
While vegetables roast, toss beef with cumin, salt, and black pepper.
- 4
Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 90 seconds.
- 5
Add beef in a single layer and sear without stirring 2 minutes until a crust forms. Stir and cook 1 more minute until medium-rare inside.
- 6
Remove from heat. Stir in chili crisp and soy sauce until coated.
- 7
Divide yellow rice among plates. Top with stir-fried beef, roasted vegetables, and a spoonful of pickled cabbage on the side.
Tools you’ll need
- sheet pan
- 12-inch heavy skillet
- cutting board and knife
- large spoon or spatula
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