Description

This Cumin Beef Stir Fry is a flavorful and aromatic dish featuring tender flank steak marinated in Shaoxing wine and ground cumin, then quickly seared and stir-fried with garlic, ginger, Szechuan peppercorns, and fresh chilies. It’s a perfect balance of spicy, savory, and slightly sweet notes, ideal for serving over rice or alongside steamed vegetables for a satisfying meal.

Ingredients

Scale

Beef and Marinade

1 1/2 lbs flank steak, sliced thinly 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 (see notes for gluten-free alternatives)

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 broccoli, or other vegetables as desired

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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 beef with the Shaoxing wine, 1/2 teaspoon ground cumin, salt, pepper, and cornstarch. Toss everything together thoroughly to coat the meat evenly and let it marinate for 30 minutes.
Cook Beef: Heat 2 tablespoons of olive oil in a wok or large skillet over medium-high heat. Add the beef in batches, searing it until it turns golden brown and develops a slightly crispy texture. Remove the cooked beef and set it aside to rest.
Build the Stir Fry: In the same pan, add the remaining oil if needed. Add the sliced onion and cook until it softens, about 3-4 minutes. Then add the minced garlic, chopped red chilies if using, 2 teaspoons ground cumin, and ground Szechuan peppercorns. Stir and cook until the spices become fragrant, about 1-2 minutes.
Add Brown Sugar and Ginger: Sprinkle in the packed brown sugar and add the grated fresh ginger to the pan. Stir to combine all the flavors evenly and cook for another minute.
Add Beef & Finish Off Stir Fry: Return the cooked beef along with any juices back into the pan. Pour in the low-sodium soy sauce, fish sauce, and rice wine. Add the chopped green parts of the scallions. Stir-fry everything together until the sauce thickens and glazes the beef nicely, about 2-3 minutes.
Serve: Serve the cumin beef stir fry immediately over steamed white or brown rice, alongside steamed broccoli or your preferred vegetables for a balanced and flavorful meal.

Notes

For gluten-free alternatives, replace soy sauce with tamari or coconut aminos.
Adjust the number of chilies to control the heat level to your preference.
Use fish sauce sparingly if you prefer a milder umami flavor or want to omit it for a vegetarian adaptation.
Marinating the beef helps tenderize it and infuse it with flavor; don’t skip this step.
Cooking the beef in batches prevents overcrowding and ensures a good sear for better texture.