Cumin Spiced Beef Stir-Fry

Ingredients

• 1.25 lbs beef sirloin or flank steak
• 3 tablespoons vegetable oil
• 1 whole large yellow onion
• 1 large red bell pepper
• 1 large green bell pepper
• 5 whole garlic cloves
• 1 tablespoon fresh ginger
• 2 teaspoons ground cumin
• ¾ teaspoons Sichuan peppercorns
• 3 whole dried red chiles
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• ½ teaspoon sesame oil
• 1.5 tablespoons cornstarch
• 2 tablespoons water
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 whole scallions

Instructions

1. 1

   Prepare your workspace: slice the beef sirloin or flank steak against the grain into 1/4-inch-thick strips about 2 inches long. The grain runs lengthwise through the muscle — cutting perpendicular to it makes the meat tender. You should have about 20-24 strips.

2. 2

   In a small bowl, combine 1.5 tablespoons of cornstarch, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Toss the beef strips in this mixture until every piece is evenly coated — this helps the beef brown quickly and keeps it tender in the high heat.

3. 3

   Dice one large yellow onion into 1/4-inch pieces — keep them roughly uniform. Remove the core and seeds from one large red bell pepper and one large green bell pepper, then cut them into 3/4-inch chunks so they stay slightly crisp after cooking.

4. 4

   Peel and finely mince 5 garlic cloves. Grate 1 tablespoon of fresh ginger on a microplane or fine grater — you want fine, wet shreds, not chunky pieces.

5. 5

   In a small bowl, whisk together 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 0.5 teaspoon of sesame oil, and 2 tablespoons of water. Set the sauce aside.

6. 6

   Slice 3 dried red chiles in half lengthwise and remove the seeds if you prefer less heat — leave them intact for more spice. Trim the white ends from 3 scallions and slice the green parts on a bias into 1-inch pieces; set the white parts aside separately for now.

7. 7

   Set a 14-inch carbon steel wok or large stainless steel skillet over high heat. Let it preheat for 2 minutes until it's very hot — a drop of water should dance and evaporate almost instantly. You want the pan screaming hot so the beef gets a brown crust, not gray and steamed.

8. 8

   Add 1.5 tablespoons of vegetable oil and swirl to coat the entire surface. Let it heat for 15 seconds until it shimmers and wisps of smoke just begin to rise.

9. 9

   Working in two batches to avoid crowding the pan, add the cornstarch-coated beef strips in a single layer. Do not stir for the first 90 seconds — let each side develop a deep golden-brown crust. You should hear a loud, aggressive sizzle. Flip and sear the other side for another 60 seconds until rich brown, then transfer to a clean plate. Repeat with the remaining beef and another 0.75 tablespoon of oil.

10. 10

    Add the remaining 0.75 tablespoon of vegetable oil to the hot pan. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir constantly for 30 seconds until fragrant — you should smell toasted, pungent aromas coming from the pan.

11. 11

    Add 2 teaspoons of ground cumin and 0.75 teaspoon of Sichuan peppercorns to the pan, stirring constantly for 15 seconds. The spices will bloom and fill the wok with a warm, slightly numbing aroma — this is exactly what you want. Drop in the 3 halved dried red chiles.

12. 12

    Add the diced onion and bell pepper chunks. Stir and toss continuously over high heat for 3-4 minutes. The vegetables should soften slightly but retain some bite — the onions will turn translucent at the edges while the peppers stay bright and firm.

13. 13

    Return all the seared beef and any accumulated juices to the pan. Pour in the reserved soy sauce mixture and toss everything together over high heat for 2-3 minutes. The sauce should coat each piece of beef, onion, and pepper — you want a glossy, integrated dish, not swimming in liquid.

14. 14

    Remove from heat and fold in the sliced green parts of the scallions. Taste a piece of beef and a bit of onion — adjust salt and Sichuan peppercorn heat to your preference. The dish should be savory, slightly sour from the vinegar, fragrant with cumin, and have a gentle numbing tingle on your lips and tongue.

15. 15

    Transfer the stir-fry to a serving platter or individual bowls. Serve immediately while the beef is still hot and the vegetables retain their slight crispness — if it sits, the texture will soften. Pair with steamed white rice or naan bread to soak up the flavorful sauce.

Tools you’ll need

• 14-inch carbon steel wok or large stainless steel skillet
• instant-read thermometer (optional, for beef doneness)
• microplane or fine grater
• small mixing bowls
• chef's knife
• cutting board
• wooden spoon or wok turner
• whisk

More recipes like this

• 

  Oi Sobagi (Korean Cucumber Salad)

  25 min

• 

  Chicken Gyro with Tzatziki

  25 min

• 

  Tafelspitz: Viennese Boiled Beef

  90 min

• 

  Korean Dakbal (Spicy Chicken Feet)

  55 min