If you crave a dish that’s bursting with bold flavors and irresistible aromas, the Cumin Beef Stir Fry Recipe will quickly become your go-to weeknight meal. With tender, marinated flank steak cooked to perfection alongside a fragrant blend of cumin, Szechuan peppercorns, and ginger, this dish delivers a mouthwatering combination of spicy, savory, and slightly sweet notes. It’s a vibrant, colorful stir fry that comes together in under an hour, making it both a satisfying and practical choice for dinner that will impress family and friends alike.
Ingredients You’ll Need
Gathering simple yet powerful ingredients is key to nailing the Cumin Beef Stir Fry Recipe. Each item plays its part in building layers of richness, texture, and balance—from the tender steak and aromatic spices to the fresh scallions and pungent garlic that brighten the dish.
- 1 1/2 lbs flank steak: Thin slices ensure quick cooking and juicy bites every time.
- 2 tablespoons Shaoxing wine (or dry sherry or rice wine): Adds depth and tenderizes the beef beautifully.
- 1/2 teaspoon ground cumin: A warm, earthy spice that is essential for that signature cumin flavor.
- Kosher salt & freshly ground black pepper, to taste: Classic seasonings that enhance all the other flavors.
- 1 tablespoon cornstarch: Helps create a velvety coating on the beef and thickens the sauce.
- 3 tablespoons olive oil, divided, plus more as needed: Provides a great sear and a healthy fat base for the stir fry.
- 1 medium-sized white onion, sliced into half moons: Softens and sweetens to add a tender, aromatic layer.
- 6 cloves of garlic, finely minced or pressed: Contributes a punchy, savory flavor that’s impossible to resist.
- 2 fresh red chilies, deseeded & chopped (optional): Adds a vibrant, gentle heat that livens up the dish.
- 2 teaspoons ground cumin: Doubles down on that distinct cumin taste, making the stir fry truly fragrant.
- 1 teaspoon Szechuan peppercorns, ground: Offers a unique citrusy spiciness and slight numbing sensation.
- 1 teaspoon packed brown sugar: Balances heat and acidity with a touch of sweetness.
- 2 teaspoons fresh grated ginger: Brightens and lifts the entire stir fry with its zesty bite.
- 1/4 cup low-sodium soy sauce: Deepens the umami flavor without overpowering.
- 1 tablespoon fish sauce: Adds a savory salty complexity cherished in many Asian dishes.
- 1 tablespoon rice wine: Enhances flavor layers and richness.
- 6 scallions, green parts only, chopped: Brings freshness and a mild onion crunch at the end.
- White or brown rice, steamed broccoli or other veggies (as desired): Perfect for serving and adding wholesome texture and color.
How to Make Cumin Beef Stir Fry Recipe
Step 1: Prep & Marinate the Beef
Start by slicing your flank steak thinly across the grain to keep it tender. Toss the slices in a bowl along with Shaoxing wine, half a teaspoon of ground cumin, kosher salt, freshly ground black pepper, and cornstarch. This simple marinade tenderizes the beef and gives it a lovely coating that will crisp up beautifully when cooked. Let it sit for 30 minutes while you prepare the other ingredients.
Step 2: Cook the Beef
Heat 2 tablespoons of olive oil in a large wok or skillet over medium-high heat. When the oil is shimmering, add the beef slices in batches. Make sure not to overcrowd the pan so each piece gets a nice golden-brown sear with a slightly crispy edge. This caramelization locks in flavor. Once cooked, transfer the beef to a plate and set aside.
Step 3: Build the Stir Fry Base
In the same pan, add the remaining olive oil if needed. Toss in the sliced white onions and cook until they soften and start to turn translucent, releasing their natural sweetness. Add the minced garlic, chopped red chilies if you like a bit of heat, along with the remaining 2 teaspoons of ground cumin and the ground Szechuan peppercorns. Stir everything for about a minute until fragrant, filling your kitchen with an amazing spicy aroma.
Step 4: Add Sweetness and Spice
Next, stir in the brown sugar and freshly grated ginger. This combination creates a nuanced flavor balance that complements the savory beef perfectly. The ginger’s bright zing cuts through the richness while the sugar smooths out the spice.
Step 5: Finish Off with Sauces and Beef
Return the seared beef to the pan along with any juices that have collected on the plate. Pour in soy sauce, fish sauce, and rice wine, tossing everything together. Sprinkle chopped scallions over the top and stir-fry briefly until the sauce thickens and beautifully glazes every beef slice. This final step brings all the flavors together into a harmonious, mouthwatering dish.
How to Serve Cumin Beef Stir Fry Recipe
Garnishes
Fresh chopped scallions used in the cooking process double as a final garnish, adding pops of green and crisp freshness. You can also sprinkle some toasted sesame seeds or fresh cilantro leaves for an extra aroma and visual appeal.
Side Dishes
Cumin Beef Stir Fry Recipe shines when paired with steamed white or brown rice, which soaks up all those bold sauce flavors. Steamed broccoli, snap peas, or stir-fried bok choy bring a vibrant crunch and healthy balance to the plate. Don’t be afraid to toss in your favorite veggies to make it your own.
Creative Ways to Present
Serve the stir fry over a bed of fragrant jasmine or basmati rice for a more aromatic experience. Alternatively, try wrapping the beef and veggies in lettuce leaves to create handheld bites perfect for casual dinners or entertaining. This presentation adds a crisp texture that contrasts beautifully with the tender beef.
Make Ahead and Storage
Storing Leftovers
Leftover Cumin Beef Stir Fry Recipe keeps really well in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it a delicious lunch or quick dinner option for busy days.
Freezing
If you want to freeze the dish, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Keep in mind that the texture of stir-fried vegetables might soften after thawing, so consider freezing the beef and sauce separately from the veggies if you want to maintain the freshest texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally, until warmed through. Adding a splash of water or broth can help loosen the sauce and revive its glossy finish. Avoid microwaving if you can, as it can dry out the beef and unevenly heat the dish.
FAQs
Can I use a different cut of beef for the Cumin Beef Stir Fry Recipe?
Definitely! While flank steak is ideal for quick cooking and tenderness, you can use skirt steak or sirloin as alternatives. Just be sure to slice thinly across the grain for the best texture.
Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or rice wine are great substitutes that provide a similar depth of flavor and help tenderize the beef in this recipe.
How spicy is this stir fry, and can I adjust the heat?
The original recipe includes red chilies and Szechuan peppercorns, giving it a moderate kick with a unique numbing sensation. You can reduce or omit the chilies if you prefer a milder dish, or add more if you love spicy food.
Is this recipe gluten-free?
To make the Cumin Beef Stir Fry Recipe gluten-free, use tamari or a gluten-free soy sauce in place of regular soy sauce, and ensure your cornstarch and other condiments are certified gluten-free.
Can I prepare parts of this recipe ahead of time?
Yes! Marinating the beef a few hours or even a day ahead intensifies the flavors. You can also slice the vegetables in advance, so when it’s time to cook, everything comes together in a flash.
Final Thoughts
This Cumin Beef Stir Fry Recipe is a true celebration of flavor, texture, and simplicity all rolled into one incredible dish. Whether you’re cooking for your family on a busy weeknight or serving friends at a casual dinner, it’s guaranteed to impress and satisfy every palate. Give it a try—you’ll wonder how you ever lived without it!
Print
Cumin Beef Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and aromatic Cumin Beef Stir Fry featuring tender flank steak marinated with Shaoxing wine and spices, seared to a perfect golden crisp, then stir-fried with a savory blend of cumin, Szechuan peppercorns, garlic, and ginger. This dish offers a wonderful balance of heat, spice, and umami, ideal for serving over steamed rice and your choice of fresh vegetables.
Ingredients
Beef & Marinade
- 1 1/2 lbs flank steak, thinly sliced across the grain
- 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 (use gluten-free cornstarch if needed)
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 and 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. In a bowl, combine the sliced steak with Shaoxing wine, ground cumin, kosher salt, freshly ground black pepper, and cornstarch. Toss well to coat the meat evenly. Allow it to marinate for 30 minutes to absorb the flavors and tenderize.
- Cook Beef: Heat 2 tablespoons of olive oil in a wok or large skillet over medium-high heat. Once hot, add the marinated beef in batches to avoid overcrowding. Sear the beef slices until they turn golden brown and develop a slightly crispy exterior, about 2-3 minutes per batch. Remove the cooked beef and set aside.
- Build the Stir Fry: If needed, add the remaining olive oil to the wok. Add the sliced white onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic, chopped red chilies (if using), ground cumin, and ground Szechuan peppercorns. Cook this mixture until it becomes fragrant, around 1-2 minutes, stirring frequently to avoid burning.
- Add Flavorings: Sprinkle in the packed brown sugar and freshly grated ginger, stirring well to combine and let the sugar dissolve slightly, enhancing the sweetness and aroma of the sauce.
- Add Beef & Finish Off Stir Fry: Return the seared beef to the pan along with any accumulated juices. Pour in the low-sodium soy sauce, fish sauce, and rice wine. Add the chopped scallions. Stir-fry everything together for 2-3 minutes, allowing the sauce to thicken and evenly glaze the beef and vegetables.
- Serve: Serve the cumin beef stir fry hot over steamed white or brown rice. Accompany with steamed broccoli or your favorite vegetables for a complete meal.
Notes
- For gluten-free needs, use cornstarch certified gluten-free and tamari or gluten-free soy sauce instead of regular soy sauce.
- Adjust the amount of fresh red chilies to control heat level or omit for a milder flavor.
- Slice the flank steak thinly to maximize tenderness and ensure quick cooking.
- Marinating the beef for at least 30 minutes improves flavor and texture but can be done up to 1 hour for stronger taste.
- Use a well-seasoned wok or a heavy skillet to achieve a good sear on the beef slices.
