How to Make Stir-Fried Cumin Beef
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Recipe Overview
Overview
Stir-Fried Cumin Beef is a delightful dish that showcases the vibrant flavors of Chinese cuisine. The recipe begins with flank steak, a cut known for its tenderness and affordability, which is sliced against the grain to ensure each piece remains juicy and easy to chew. The addition of baking soda helps to further tenderize the meat, making it a great choice for stir-frying.
The real star of this dish is the aromatic blend of spices. Freshly ground cumin seeds, along with Sichuan chili powder and peppercorns, create a complex flavor profile that elevates the beef. The technique of cooking in a hot wok allows for quick cooking, preserving the meat’s moisture while developing a beautiful sear.
As the beef cooks, the addition of ginger and garlic infuses the oil with rich flavors, while the quick toss of the onions ensures they retain some crunch. This dish is not just about the beef; it’s a celebration of spices and cooking techniques that make it a standout meal.
Perfect for a weeknight dinner or a special occasion, Stir-Fried Cumin Beef is sure to impress. Serve it over rice or with a side of vegetables for a complete meal that is both satisfying and delicious.
Recipe Details
Steps & Tips
Remove the root end of half an onion and thinly slice it.
Cut one pound of flank steak into 2 to 2 1/2 inch wide strips, then slice crosswise into 1/4 inch thick pieces.
Tip: Using baking soda raises the pH of the meat, helping the beef stay tender when cooked.
In a bowl, combine a tablespoon of water and 1/4 teaspoon of baking soda, swirl to dissolve, then toss the beef in the mixture.
Mix four minced cloves of garlic with one tablespoon of grated ginger and set aside.
Grind one tablespoon of cumin seeds in a spice grinder until coarsely ground.
Tip: Grinding whole cumin seeds retains their aromatic compounds and allows you to control the grind size.
Combine ground cumin, two teaspoons of Sichuan chili powder, 1 1/4 teaspoons of ground Sichuan peppercorns, and 1/4 teaspoon of table salt.
Add one tablespoon of Shaoxing wine, one tablespoon of soy sauce, two teaspoons of molasses, and 1/2 teaspoon of cornstarch to the beef and mix well.
Tip: Using a combination of soy sauce and molasses mimics the complexity of dark soy sauce.
Heat a 14-inch wide flat bottom carbon steel wok over high heat until it starts to smoke.
Add one tablespoon of vegetable oil to the hot wok.
Add half of the beef to the wok and keep it moving as it cooks.
Tip: Keep the beef moving in the wok to ensure even cooking and to utilize hotter areas of the pan.
Repeat with another tablespoon of oil and the remaining beef.
Reduce heat to medium, add two tablespoons of vegetable oil, and then add the garlic and ginger mixture.
Add the sliced onions to the wok and cook for one to two minutes until they start to become tender.
Add the cooked beef back to the pan and toss to combine.
Add the mixed spices to the beef and onions and cook briefly.
Tip: Adding spices at the end retains more volatile compounds for a different flavor profile.
Transfer the stir-fried cumin beef to a platter.
Garnish with two tablespoons of coarsely chopped cilantro.
Tip: Adding coarsely chopped cilantro at the end adds a hint of freshness to the dish.
Serve the dish, ensuring to include some onion with the beef.
Ingredients
Ingredient: Soy
→ Substitution: Tamari
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using baking soda to tenderize beef is a common technique in Chinese cooking.
- •Grinding whole cumin seeds enhances their flavor compared to pre-ground cumin.
- •Cooking in a wok allows for high-heat cooking, which is ideal for stir-frying.
- •Sichuan peppercorns provide a unique tingle and flavor to dishes.
