Description
A flavorful and aromatic Cumin Beef Stir Fry featuring tender flank steak marinated in a blend of Shaoxing wine, soy sauces, and spices, then quickly seared with fragrant Sichuan peppercorns, cumin, garlic, and fresh ginger. Finished with toasted sesame oil and fresh cilantro, this stir fry offers a perfect balance of savory and spicy elements for a delicious weeknight dinner.
Ingredients
Scale
Marinade & Beef
- 1 tablespoon Shaoxing wine or dry sherry
- ½ 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 ¼-inch-thick strips
For Stir Fry
- 4 tablespoons vegetable oil
- ½ 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
- ¼ 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 until the mixture is smooth. Add the flank steak strips and toss thoroughly to coat evenly. Set aside to marinate for about 20 minutes to allow the flavors to penetrate.
- Sear the Beef: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Working in batches, place the marinated steak strips in a single layer and cook undisturbed for approximately 2 minutes per side, until the beef is slightly crispy on the edges. Transfer the cooked beef to a plate and set aside.
- Sauté Aromatics and Spices: Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil to the wok. Once hot, add the thinly sliced onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the minced garlic, grated ginger, ground Sichuan peppercorns, and ground cumin. Stir constantly and cook for 1 to 2 minutes until the mixture becomes fragrant.
- Combine and Finish: Return the seared steak along with any accumulated juices to the wok. Drizzle the toasted sesame oil over the mixture and toss everything thoroughly to combine and heat through. Remove from heat and serve immediately, garnished with the roughly chopped fresh cilantro leaves.
Notes
- For authentic flavor, use Shaoxing wine, but dry sherry is a suitable substitute.
- Cutting the steak against the grain ensures tenderness.
- Cook the beef in batches to avoid overcrowding and maintain a crispy texture.
- Adjust the amount of Sichuan peppercorn and cumin to taste for desired spiciness and aroma.
- Serve with steamed rice or noodles to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
