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

Scale

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)

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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.