Description
This Cumin Beef Stir Fry recipe features tender flank steak strips marinated in a flavorful mixture of Shaoxing wine, soy sauces, and spices, then quickly seared to perfection with aromatic garlic, ginger, cumin, and Sichuan peppercorns. Finished with toasted sesame oil and fresh cilantro, this dish offers a fragrant, savory stir fry with a slight crispy edge, perfect for a quick yet satisfying weeknight dinner.
Ingredients
Units
Scale
Marinade and Beef
- 1 tablespoon Shaoxing wine or dry sherry
- 1/2 teaspoon sea salt
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon dark soy sauce or molasses
- 1 tablespoon cornstarch
- 1 pound flank steak, trimmed, cut against the grain into 1/4-inch-thick strips
For Stir Fry
- 4 tablespoons vegetable oil, divided
- 1/2 small yellow onion, thinly sliced
- 5 garlic cloves, minced
- 1 tablespoon grated, peeled fresh ginger
- 2 teaspoons Sichuan peppercorn, ground
- 2 teaspoons ground cumin
- 1 teaspoon toasted sesame oil
- 1/4 cup roughly chopped fresh cilantro leaves
Instructions
- Marinate the Beef: In a large bowl, combine the Shaoxing wine, sea salt, low-sodium soy sauce, dark soy sauce, and cornstarch. Mix until smooth, then add the flank steak strips, tossing to thoroughly coat them. Let the beef marinate for at least 10 minutes to absorb the flavors.
- Cook the Beef: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until the oil is shimmering. Add the marinated flank steak strips in a single layer, working in batches to avoid overcrowding. Cook the beef undisturbed for about 2 minutes per side until slightly crispy and browned. Remove the cooked beef to a plate.
- Sauté Aromatics: Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil to the skillet. Once the oil is hot, add the sliced onion and cook, stirring often, for about 4 minutes until it begins to soften. Add the minced garlic, grated ginger, ground Sichuan peppercorns, and ground cumin. Stir constantly and cook for 1 to 2 minutes until fragrant.
- Combine and Finish: Return the cooked beef along with any juices collected on the plate to the wok with the aromatics. Drizzle with toasted sesame oil and toss everything together until well combined and heated through. Remove from heat and sprinkle with the chopped fresh cilantro before serving.
Notes
- For the best texture, slice the flank steak thinly against the grain to ensure tenderness.
- Use a very hot wok or skillet to achieve a nice sear on the beef without overcooking.
- If you don’t have Shaoxing wine, dry sherry is a good substitute.
- Adjust the amount of Sichuan peppercorn to your preferred spice level.
- Serve over steamed rice or noodles to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 75 mg
