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
Scale
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.
