Crispy Xinjiang Beef with Peppers
Tender beef seared until the edges char, tossed with cumin-spiced peppers and celery in a high-heat wok. A viral Xinjiang classic that hits in under 20 minutes with one skillet.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb beef sirloin or flank steak, thinly sliced against the grain
- 2 whole red and yellow bell peppers, cut into 1-inch chunks
- 2 stalks celery, cut into 1-inch pieces
- 3 whole scallions, cut into 1-inch pieces
- 2 tbsp soy sauce
- 1.5 tsp cumin seeds (or ground cumin)
- 2 tbsp neutral cooking oil
- 1 tbsp fresh ginger, minced
Instructions
- 1
Pat beef dry with paper towels. Season with salt, pepper, and 0.5 tsp cumin.
- 2
Heat 1 tbsp oil in a 12-inch skillet over high heat until it shimmers, about 90 seconds.
- 3
Add beef in a single layer without stirring. Sear 2 minutes until edges are charred and golden.
- 4
Flip beef, sear another 90 seconds, then transfer to a plate. Edges should look deeply caramelized.
- 5
Add remaining oil and cumin seeds to the skillet. Toast 30 seconds until fragrant, stirring constantly.
- 6
Add peppers, celery, and ginger. Stir-fry 3 minutes until peppers soften and edges blister slightly.
- 7
Return beef and scallions to the skillet. Pour soy sauce over top, toss everything 1 minute until coated.
- 8
Serve immediately while beef is still warm and peppers have charred spots.
Tools you’ll need
- 12-inch skillet or wok
- paper towels
- wooden spoon or spatula
- cutting board
- sharp knife
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