If you’re craving a dish that bursts with bold flavors and satisfying textures, this Cumin Beef Stir Fry Recipe is your new go-to. Tender slices of flank steak are marinated in aromatic spices, then quickly seared and tossed with fragrant cumin, garlic, and a touch of Szechuan peppercorn heat. The result is a mouthwatering stir fry that’s perfect for a weeknight dinner or impressing friends with minimal fuss. Each bite delivers a savory, slightly spicy kick balanced by the sweetness of brown sugar and the umami depth from soy and fish sauces. Trust me, once you try this recipe, it’ll become a staple in your home kitchen.
Ingredients You’ll Need
Gathering simple yet impactful ingredients is the secret to nailing this stir fry. Each item plays a crucial role—from the tender beef to the fragrant spices and fresh aromatics—to create a vibrant dish packed with flavor and texture.
- 1 1/2 lbs flank steak: Thinly sliced across the grain for tender, quick cooking.
- 2 tablespoons Shaoxing wine (or dry sherry/rice wine): Adds subtle depth and helps tenderize the beef.
- 1/2 teaspoon ground cumin (for marinade): Introduces the distinctive earthy warmth that defines the dish.
- Kosher salt & freshly ground black pepper: Essential seasoning to enhance all flavors.
- 1 tablespoon cornstarch: Helps seal in juices and creates a delightful crust on the beef.
- 3 tablespoons olive oil, divided: Provides the perfect base for searing and stir-frying.
- 1 medium white onion, sliced into half moons: Brings sweetness and texture to the stir fry.
- 6 cloves garlic, minced or pressed: Pungent and aromatic, the cornerstone of stir fry flavor.
- 2 fresh red chilies, deseeded & chopped (optional): Adds a nice kick if you like a bit of heat.
- 2 teaspoons ground cumin (for stir fry): Boosts that signature cumin flavor for a rich aroma.
- 1 teaspoon ground Szechuan peppercorns: Delivers a unique numbing and peppery sensation.
- 1 teaspoon packed brown sugar: Balances the spices with a bit of natural sweetness.
- 2 teaspoons fresh grated ginger: Adds brightness and a subtle zing to the mix.
- 1/4 cup low-sodium soy sauce: Infuses savory umami and saltiness.
- 1 tablespoon fish sauce: Enhances the umami depth with a hint of oceanic essence.
- 1 tablespoon rice wine: Rounds out the flavors with a mild acidity.
- 6 scallions, green parts only, chopped: Provide fresh crunch and color at the end.
- Steamed white or brown rice and veggies (optional): Perfect to serve alongside for a complete meal.
How to Make Cumin Beef Stir Fry Recipe
Step 1: Prep & Marinate the Beef
The key to tender beef in this Cumin Beef Stir Fry Recipe starts with cutting the flank steak thinly across the grain. This prevents toughness and ensures every bite is tender. Toss the slices into a bowl with Shaoxing wine, ground cumin, kosher salt, black pepper, and cornstarch. The wine and cornstarch work together to tenderize and create a light coating that crisps beautifully when cooked. Let this mixture marinate for at least 30 minutes to allow the flavors to infuse deeply.
Step 2: Cook the Beef
Heat 2 tablespoons of olive oil in a large wok or heavy skillet over medium-high heat until shimmering. Sear the marinated beef slices in batches to avoid overcrowding. Cooking in batches helps the beef develop a nice golden-brown crust instead of steaming. Each batch takes just a couple of minutes—keep a watchful eye so the beef stays juicy and slightly crispy on the edges. Once cooked, set the beef aside on a plate while you prepare the aromatic base.
Step 3: Build the Stir Fry Base
Add the remaining tablespoon of oil to the same pan if needed. Toss in the sliced white onion and cook until it softens and starts to caramelize, adding a subtle sweetness. Then stir in minced garlic, chopped red chilies (if using), ground cumin, and ground Szechuan peppercorns. Cook just until fragrant; this step is what layers in the characteristic aroma that makes this Cumin Beef Stir Fry Recipe so irresistible. Next, add the brown sugar and fresh ginger to balance and brighten the flavors.
Step 4: Finish Off the Stir Fry
Return the seared beef to the pan along with any resting juices. Pour in the soy sauce, fish sauce, and rice wine. Stir everything quickly and continuously to coat the beef evenly and bring the sauce to a gentle simmer. Allow the sauce to thicken and glaze the beef slices beautifully, which takes just a few moments. Stir in the chopped green parts of the scallions right at the end for a pop of freshness and color.
How to Serve Cumin Beef Stir Fry Recipe
Garnishes
Finishing touches make all the difference. Sprinkle extra chopped scallions or toasted sesame seeds over the top to add crunch and fresh flavor bursts. A few extra thin chili slices enhance the dish’s fiery appeal if you like it spicy.
Side Dishes
This stir fry pairs wonderfully with steamed white or brown rice—perfect for soaking up every drop of the savory sauce. For a healthy balance, serve alongside steamed broccoli, snap peas, or bok choy. Stir-fried vegetables also complement the beef’s richness with their vibrant textures and flavors.
Creative Ways to Present
For a fun twist, serve your cumin beef stir fry wrapped in lettuce cups or thin pancakes for a hands-on dinner experience. You could also pile the stir fry over cauliflower rice for a low-carb option or combine it with noodles for a hearty fusion meal.
Make Ahead and Storage
Storing Leftovers
Leftover cumin beef stir fry keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before storing to maintain its texture and flavor.
Freezing
If you want to save it for longer, freeze portions in freezer-safe containers or heavy-duty freezer bags. The stir fry will maintain its quality for up to 2 months. Just be sure to label your containers for easy identification.
Reheating
Reheat gently in a skillet over medium heat to preserve the beef’s tenderness and prevent the sauce from drying out. You can add a splash of water or broth if the sauce thickens too much. Avoid microwaving for best texture, but if you do, cover the dish and heat in short bursts.
FAQs
Can I use a different cut of beef?
Absolutely! Flank steak is ideal for this stir fry because of its flavor and thin sliceability, but you can substitute skirt steak or sirloin as long as you slice thinly against the grain to keep it tender.
How spicy is this recipe? Can I adjust the heat?
The recipe has a mild to moderate heat level thanks to the optional red chilies and the gentle numbing from Szechuan peppercorns. You can skip the chilies for less heat or add more if you love spice.
Is there a gluten-free version of this recipe?
Yes! Use gluten-free soy sauce and make sure your cornstarch is pure and uncontaminated. Shaoxing wine typically is gluten-free, but double-check the label or swap in a rice wine alternative.
Can I prepare the beef slice marinade ahead of time?
Yes, marinating the beef for 30 minutes is ideal, but you can marinate it for up to 24 hours in the refrigerator for a stronger flavor infusion. Just be cautious not to over-marinate, or the texture may start to break down too much.
What can I use instead of Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry or a dry white wine work as excellent substitutes to tenderize the meat and add depth. In a pinch, you can also use rice vinegar, though use less to avoid overpowering acidity.
Final Thoughts
This Cumin Beef Stir Fry Recipe is one of those dishes that never fails to excite the taste buds while being so straightforward to prepare. Its combination of tender beef, warming spices, and savory-sweet balance makes for a delicious meal any night of the week. I can’t wait for you to try it and make it part of your own kitchen favorites. Once you do, it just might become your next dinner obsession.
Print
Cumin Beef Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes (includes 30 minutes marinating)
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and aromatic cumin beef stir fry featuring tender flank steak marinated with spices and Shaoxing wine, quickly seared and combined with bold aromatics like garlic, ginger, and Szechuan peppercorns. This Asian-inspired dish is perfect served over steamed rice or with your favorite veggies.
Ingredients
Beef Marinade
- 1 1/2 lbs flank steak
- 2 tablespoons Shaoxing wine (or dry sherry or rice wine)
- 1/2 teaspoon ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon cornstarch (see notes for gluten-free needs)
Stir Fry
- 3 tablespoons olive oil, divided, plus more as needed
- 1 medium-sized white onion, sliced into half moons
- 6 cloves garlic, finely minced or pressed
- 2 fresh red chilies, deseeded & chopped (optional)
- 2 teaspoons ground cumin
- 1 teaspoon Szechuan peppercorns, ground
- 1 teaspoon packed brown sugar
- 2 teaspoons fresh grated ginger
- 1/4 cup low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice wine
- 6 scallions, green parts only, chopped
To Serve
- White or brown rice (steamed)
- Steamed broccoli or other vegetables (optional)
Instructions
- Prep & Marinate Beef: Slice the flank steak thinly across the grain to ensure tenderness. Place the sliced beef in a bowl with Shaoxing wine, 1/2 teaspoon ground cumin, kosher salt, freshly ground black pepper, and cornstarch. Toss well to combine and let marinate for 30 minutes to absorb flavors.
- Cook Beef: Heat 2 tablespoons of olive oil in a wok or large skillet over medium-high heat. In batches, sear the beef slices until they are golden brown and slightly crispy on the edges, about 2-3 minutes per batch. Avoid crowding the pan. Once cooked, set the beef aside.
- Build the Stir Fry: Add any remaining olive oil to the pan if needed. Add the sliced white onion and cook until softened and translucent, approximately 3-4 minutes. Then add minced garlic, chopped red chilies (if using), 2 teaspoons ground cumin, and ground Szechuan peppercorns. Stir and cook until fragrant, about 1-2 minutes.
- Add Brown Sugar and Ginger: Stir in the packed brown sugar and freshly grated ginger, mixing thoroughly to blend the sweet and spicy flavors into the aromatics.
- Add Beef & Finish Off Stir Fry: Return the cooked beef and its juices back to the pan. Pour in the low-sodium soy sauce, fish sauce, and rice wine. Add the chopped green parts of the scallions. Stir-fry everything together continuously for 2-3 minutes until the sauce thickens slightly and coats the beef evenly.
- Serve: Serve the cumin beef stir fry hot over steamed white or brown rice, accompanied by steamed broccoli or your choice of vegetables for a complete meal.
Notes
- For gluten-free needs, substitute cornstarch with arrowroot powder and use gluten-free soy sauce.
- Adjust the number of chilies or omit them for less heat.
- Slice the beef thinly against the grain to maximize tenderness.
- Szechuan peppercorns add a unique numbing spice; omit if unavailable.
- Use fresh grated ginger for the best flavor impact.
