Name: Cumin Beef
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb (450g) beef flank steak or sirloin, thinly sliced against the grain; 2 tablespoons vegetable oil; 2 tablespoons cumin seeds; 1 teaspoon ground cumin; 3 cloves garlic, minced; 1 large onion, sliced; 1 bell pepper, sliced (optional); 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine or dry sherry; Salt and pepper to taste; 1 tablespoon soy sauce; 1 teaspoon cornstarch; 1 teaspoon sesame oil

AuthorSusan LeeCategoryChinese, Main Course, Stir-FriesDifficultyBeginner

Yields4 Servings

Prep Time20 minsCook Time15 minsTotal Time35 mins

1 lb (450g) beef flank steak or sirloin, thinly sliced against the grain

2 tablespoons vegetable oil

2 tablespoons cumin seeds

1 teaspoon ground cumin

3 cloves garlic, minced

1 large onion, sliced

1 bell pepper, sliced (optional)

1 tablespoon soy sauce

1 tablespoon Shaoxing wine or dry sherry

Salt and pepper to taste

For the Beef Marinade:

1 tablespoon soy sauce

1 teaspoon cornstarch

1 teaspoon sesame oil

Marinate the Beef:

Combine the beef slices with soy sauce, cornstarch, and sesame oil in a bowl. Mix well and let marinate for at least 15 minutes.

Cook the Beef:

Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the beef in batches, stir-frying until just cooked through. Remove the beef and set aside.

Stir-Fry the Aromatics:

In the same wok, add the remaining oil along with the cumin seeds and ground cumin. Stir-fry for about 30 seconds until fragrant.

Add Vegetables:

Add the garlic, chili peppers, onion, and bell pepper. Stir-fry for a few minutes until the vegetables are slightly softened.

Combine Beef and Vegetables:

Return the beef to the wok. Add soy sauce and Shaoxing wine. Stir-fry everything together, seasoning with salt and pepper to taste.

Serve:

Serve the Cumin Beef hot, garnished with additional cumin or fresh herbs if desired, alongside steamed rice or noodles.

Ingredients

1 lb (450g) beef flank steak or sirloin, thinly sliced against the grain

2 tablespoons vegetable oil

2 tablespoons cumin seeds

1 teaspoon ground cumin

3 cloves garlic, minced

1 large onion, sliced

1 bell pepper, sliced (optional)

1 tablespoon soy sauce

1 tablespoon Shaoxing wine or dry sherry

Salt and pepper to taste

For the Beef Marinade:

1 tablespoon soy sauce

1 teaspoon cornstarch

1 teaspoon sesame oil

Directions

Marinate the Beef:

Combine the beef slices with soy sauce, cornstarch, and sesame oil in a bowl. Mix well and let marinate for at least 15 minutes.

Cook the Beef:

Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the beef in batches, stir-frying until just cooked through. Remove the beef and set aside.

Stir-Fry the Aromatics:

In the same wok, add the remaining oil along with the cumin seeds and ground cumin. Stir-fry for about 30 seconds until fragrant.

Add Vegetables:

Add the garlic, chili peppers, onion, and bell pepper. Stir-fry for a few minutes until the vegetables are slightly softened.

Combine Beef and Vegetables:

Return the beef to the wok. Add soy sauce and Shaoxing wine. Stir-fry everything together, seasoning with salt and pepper to taste.

Serve:

Serve the Cumin Beef hot, garnished with additional cumin or fresh herbs if desired, alongside steamed rice or noodles.

Notes

Cumin Beef

Ingredients Directions

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