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
Scale
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.
