Xinjiang Cumin Beef Stir-Fry
Tender sliced beef tossed with celery, peppers, and aromatic cumin in a 20-minute skillet finish. The secret is high heat, quick searing, and toasted cumin for that signature Xinjiang bite.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb beef flank steak, thinly sliced
- 2 medium celery stalks, cut into 2-inch lengths
- 2 medium bell peppers (red or mixed), cut into 1-inch pieces
- 4 stalks scallions, cut into 2-inch pieces
- 1.5 tbsp cumin seeds
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tbsp neutral oil for cooking
Instructions
- 1
Heat a 12-inch skillet over medium heat. Toast cumin seeds until fragrant, stirring constantly, about 60 seconds. Transfer to a small plate.
- 2
Return skillet to high heat with 1.5 tbsp oil. Sear beef in a single layer without moving for 90 seconds, then flip and sear another 90 seconds until edges are opaque.
- 3
Push beef to the side of the skillet. Add remaining 1.5 tbsp oil, then add celery and peppers. Stir-fry for 3 minutes until edges begin to char and soften.
- 4
Toss beef back with the vegetables. Pour soy sauce and vinegar over everything, then sprinkle toasted cumin seeds across the top.
- 5
Stir constantly for 1 minute to coat everything evenly and warm the sauce through.
- 6
Remove from heat. Add scallions, toss once, and serve immediately in bowls or over rice.
Tools you’ll need
- 12-inch stainless steel or carbon steel skillet
- wooden spoon or silicone spatula
- small plate
- sharp knife
- cutting board
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