If you are craving a bold, aromatic, and irresistibly savory dish, this Cumin Beef Stir Fry Recipe is definitely going to become one of your all-time favorites. With tender slices of flank steak marinated to perfection and tossed with fragrant cumin, Szechuan peppercorns, and fresh aromatics, every bite bursts with layers of flavor. The beauty of this recipe lies in its simplicity combined with intriguing spices that make dinner exciting, easy, and heartwarmingly delicious.
Ingredients You’ll Need
Gathering straightforward ingredients is key here, but each component plays an essential role in crafting the vibrant taste and delightful texture of this dish. From the luscious beef to the punchy spices and fresh vegetables, everything complements one another perfectly.
- 1 1/2 lbs flank steak: Thinly sliced across the grain for tenderness and quick cooking.
- 2 tablespoons Shaoxing wine (or dry sherry or rice wine): Adds a mild sweetness and depth to the marinade and sauce.
- 1/2 teaspoon ground cumin: Infuses the beef with that warm, earthy spice which defines the dish.
- Kosher salt & freshly ground black pepper, to taste: Essential for seasoning and elevating all flavors.
- 1 tablespoon cornstarch: Helps create a silky glaze and tender crust on the beef during cooking.
- 3 tablespoons olive oil, divided: For searing the meat and cooking the aromatics beautifully.
- 1 medium white onion, sliced: Adds sweetness and subtle crunch when cooked until soft.
- 6 cloves of garlic, minced: Brings pungent, savory notes that enhance the stir fry’s depth.
- 2 fresh red chilies, deseeded and chopped (optional): Offers heat and a bright pop of color.
- 2 teaspoons ground cumin: Boosts the cumin flavor to create that signature taste.
- 1 teaspoon ground Szechuan peppercorns: Adds a unique tingly numbing sensation and citrusy aroma.
- 1 teaspoon packed brown sugar: Balances spices with a subtle sweetness.
- 2 teaspoons fresh grated ginger: Provides warmth and freshness.
- 1/4 cup low-sodium soy sauce: Adds saltiness and depth with umami richness.
- 1 tablespoon fish sauce: Enhances savory complexity with a slight tang.
- 1 tablespoon rice wine: Helps build layers of flavor and tenderizes the meat further.
- 6 scallions, green parts only, chopped: Sprinkle on top for fresh, oniony brightness.
- White or brown rice and steamed vegetables: Perfect for soaking up all the rich sauce.
How to Make Cumin Beef Stir Fry Recipe
Step 1: Prep and Marinate the Beef
Start by slicing your flank steak as thinly as possible across the grain. This is the key to tender meat that melts in your mouth. Toss the beef slices with Shaoxing wine, half a teaspoon of ground cumin, kosher salt, freshly ground pepper, and cornstarch. The cornstarch will give your stir fry that slightly crispy yet velvety coating. Let it marinate for at least 30 minutes to allow all those flavors to infuse deeply.
Step 2: Cook the Beef until Golden
Heat 2 tablespoons of olive oil in a wok or a large skillet until shimmering hot. Working in batches to avoid overcrowding, quickly sear the marinated beef until it develops a beautiful golden-brown crust and is just cooked through. This quick sear locks in the juices and gives you that irresistible bite. Set the cooked beef aside while you build the sauce and vegetables.
Step 3: Sauté the Aromatics and Spices
Add the remaining olive oil to your pan if needed. Toss in the sliced onions and cook them until translucent and slightly caramelized for sweetness. Then stir in the garlic, optional red chilies, the remaining 2 teaspoons of ground cumin, and ground Szechuan peppercorns, stirring frequently. Let the mixture cook for a minute or two until the kitchen is flooded with spicy, fragrant aromas that tease your senses.
Step 4: Finish the Stir Fry with Sauce and Scallions
Sprinkle in the brown sugar and fresh grated ginger, stirring to combine. Return the browned beef and any accumulated juices back to the pan. Pour in the soy sauce, fish sauce, and rice wine, then add the chopped green parts of the scallions. Stir everything together over medium-high heat until the sauce thickens and slickly coats each tender piece of beef with a glossy finish. That’s the magic step that brings it all together.
How to Serve Cumin Beef Stir Fry Recipe
Garnishes
A quick sprinkle of fresh chopped scallions or a few toasted sesame seeds elevates the presentation and adds a fresh crunch. If you love heat, toss on some thinly sliced red chili rings for color and a spicy kick. These little touches bring this dish alive at the table.
Side Dishes
Serve your cumin beef stir fry over fluffy steamed white or brown rice to soak up every drop of the flavorful sauce. Steamed broccoli, snap peas, or bok choy make vibrant and healthful accompaniments, adding contrasting crunch and freshness.
Creative Ways to Present
For a fun twist, pile the cumin beef onto lettuce leaves and serve it as wraps for a light, interactive meal. You can also add it to noodle bowls with a handful of fresh herbs and a squeeze of lime for a bright, satisfying lunch or dinner. The versatility of this recipe means you can tailor it to your mood and occasion.
Make Ahead and Storage
Storing Leftovers
Leftover cumin beef stir fry keeps beautifully in an airtight container in the refrigerator for up to 3 days. The meat retains its tenderness and the sauce stays vibrant, making it an ideal meal prep option for quick weekday dinners.
Freezing
If you want to stash some for longer, freeze the cooked stir fry in freezer-safe containers for up to 2 months. Be sure to cool it completely before freezing to preserve the best texture and flavor.
Reheating
Reheat your leftovers gently in a stovetop skillet or microwave, adding a splash of water or broth if needed to loosen the sauce. Heat just until warmed through to avoid drying out the beef. Enjoy that fresh-out-of-the-wok taste all over again!
FAQs
Can I substitute flank steak with a different cut of beef?
Absolutely! Skirt steak or sirloin work well, too, as long as you slice thinly across the grain to keep the beef tender. Just adjust cooking times slightly if the cuts differ in thickness.
Is this recipe spicy? Can I adjust the heat level?
The heat level is mild to moderate depending on your use of fresh red chilies. Feel free to omit them to keep it milder or add extra chilies or chili flakes if you prefer more spice!
Can this recipe be made gluten-free?
Yes. Use tamari or a gluten-free soy sauce alternative, and make sure your cornstarch is pure and gluten-free. Shaoxing wine can be substituted with dry sherry or omitted if necessary.
What can I use instead of Shaoxing wine?
Dry sherry or rice wine vinegar mixed with a little sugar are great substitutes. They add a similar depth and slight sweetness that enhances the beef.
How long should I marinate the beef for best results?
At least 30 minutes allows the flavors to penetrate and the cornstarch to work its magic, but you can marinate up to a few hours for more intense flavor. Just keep it refrigerated while marinating.
Final Thoughts
This Cumin Beef Stir Fry Recipe is the perfect balance of bold spices, tender beef, and fresh aromatics, delivering a dish that’s both exciting and easy to make. It’s a meal that never fails to impress friends and family while being satisfying enough for a busy weeknight. Trust me, once you try it, you’ll find yourself reaching for this recipe whenever you want a comforting, flavor-packed dinner that’s ready in no time. Happy cooking!
Print
Cumin Beef Stir Fry Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and aromatic Cumin Beef Stir Fry featuring tender flank steak marinated in Shaoxing wine and spices, then stir-fried with garlic, onions, fresh chilies, and a savory blend of soy sauce, fish sauce, and ginger. This quick and delicious Asian-inspired dish is perfect served over rice or with steamed vegetables for a satisfying meal.
Ingredients
Beef and Marinade
- 1 1/2 lbs flank steak
- 2 tablespoons Shaoxing wine (or dry sherry or rice wine)
- 1/2 teaspoon ground cumin
- Kosher salt & 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 of 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 broccoli/other veggies (as desired)
Instructions
- Prep & Marinate Beef: Slice the flank steak thinly across the grain to ensure tenderness when cooked. Place the sliced beef into a bowl and add Shaoxing wine, ground cumin, kosher salt, black pepper, and cornstarch. Toss everything well to coat the beef evenly and let it marinate for 30 minutes to absorb the flavors.
- Cook Beef: Heat 2 tablespoons of olive oil in a wok or large skillet over medium-high heat. In batches, add the marinated beef slices and sear until they turn golden brown and develop a slightly crispy exterior. Avoid overcrowding the pan to ensure proper browning. Remove the beef from the pan and set aside.
- Build the Stir Fry: If needed, add remaining olive oil to the pan. Add the sliced white onion and cook until softened and translucent, about 3-5 minutes. Then add the minced garlic, chopped red chilies (if using), ground cumin, and ground Szechuan peppercorns. Stir and cook until the spices and garlic become fragrant, about 1-2 minutes.
- Add Brown Sugar and Ginger: Stir in the packed brown sugar and freshly grated ginger, mixing well to combine all flavors in the pan.
- Add Beef & Finish Off Stir Fry: Return the cooked beef along with any accumulated juices back to the pan. Pour in the low-sodium soy sauce, fish sauce, and rice wine. Add the chopped scallions and stir-fry everything together until the sauce thickens slightly and coats the beef beautifully, about 3-4 minutes.
- 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 and delicious meal.
Notes
- For a gluten-free version, substitute the soy sauce with tamari or a certified gluten-free soy sauce, and ensure the cornstarch is gluten-free.
- Adjust the amount of red chilies according to your heat preference or omit for a milder dish.
- When slicing flank steak, cutting against the grain helps maintain tenderness.
- Use a wok or large skillet to ensure even heat distribution and proper stir-frying technique.
