If you’re craving something bursting with bold flavors and a little spicy kick, this Cumin Beef Stir Fry Recipe is your new best friend in the kitchen. Tender strips of flank steak marinated in fragrant cumin and Shaoxing wine, then stir-fried to perfection alongside aromatics like garlic, ginger, and a touch of Szechuan peppercorn create a mouthwatering symphony of taste. Whether you’re cooking for a cozy family dinner or impressing friends, this dish delivers a perfect balance of savory, spicy, and slightly sweet notes that come together in no time. Trust me, once you try this recipe, it’ll become a staple in your weeknight rotation.
Ingredients You’ll Need
Believe me when I say the ingredients here are simple but oh so essential for bringing this stir fry to life. Each adds a unique layer—be it the tender beef, the fragrant cumin, or the zingy ginger—and together they create a dish that’s vibrant in both flavor and texture.
- 1 1/2 lbs flank steak: Thinly slicing across the grain ensures tender, juicy bites.
- 2 tablespoons Shaoxing wine (or dry sherry or rice wine): Adds deep, savory complexity and tenderizes the meat.
- 1/2 teaspoon ground cumin: A little goes a long way to impart that warm, earthy aroma into the marinade.
- Kosher salt & freshly ground black pepper, to taste: Seasoning basics that enhance every other flavor.
- 1 tablespoon cornstarch: Helps achieve that silky, glossy sauce that clings beautifully to the beef.
- 3 tablespoons olive oil, divided: For high-heat cooking and adding richness.
- 1 medium-sized white onion, sliced into half moons: Adds sweetness and texture contrast.
- 6 cloves of garlic, finely minced or pressed: Infuses the dish with pungent, aromatic notes.
- 2 fresh red chilies, deseeded & chopped (optional): Offers a bright heat if you’re feeling adventurous.
- 2 teaspoons ground cumin: Extra cumin deepens that signature flavor.
- 1 teaspoon Szechuan peppercorns, ground: Brings a unique tingling spice that makes the dish stand out.
- 1 teaspoon packed brown sugar: Balances the spices with subtle sweetness.
- 2 teaspoons fresh grated ginger: Adds brightness and a zesty punch.
- 1/4 cup low-sodium soy sauce: For umami depth without overpowering saltiness.
- 1 tablespoon fish sauce: Boosts savory notes and complexity.
- 1 tablespoon rice wine: Lightens the sauce for a delicate finish.
- 6 scallions, green parts only, chopped: Adds freshness and a mild onion flavor at the end.
- White or brown rice, steamed broccoli/other veggies (as desired): Perfect vehicle for soaking up all the delicious sauce.
How to Make Cumin Beef Stir Fry Recipe
Step 1: Prep & Marinate Your Beef
Start by slicing your flank steak super thin, cutting across the grain to keep it tender after cooking. Toss the sliced beef into a bowl with Shaoxing wine, half a teaspoon of ground cumin, kosher salt, freshly ground pepper, and the cornstarch. This marinade is magic—it tenderizes the beef and coats it for that glorious stir fry glaze. Let it sit and soak up those flavors for about 30 minutes while you get your other ingredients ready.
Step 2: Cook the Beef to Perfection
Heat 2 tablespoons of olive oil in a wok or a large skillet over medium-high heat until shimmering. In batches, sear the beef slices quickly—just until they turn golden brown and get a bit crispy on the edges. Don’t overcrowd the pan; that’s how you get that delightful texture. Once cooked, set the beef aside. This step locks in all that delicious flavor, setting the stage for the layers to come.
Step 3: Build the Stir Fry Base
Add the remaining olive oil to your stove-warmed pan if needed, and toss in the sliced white onion. Stir it around until it softens and becomes fragrant—this adds a slight sweetness to counterbalance the savory beef. Next, add the minced garlic, optional red chilies, the remaining cumin, and freshly ground Szechuan peppercorns. Sauté everything just until your kitchen fills up with an intoxicating scent, making the anticipation almost unbearable.
Step 4: Sweeten and Spice It Up
Sprinkle in the brown sugar and toss in the freshly grated ginger. This duo brings a perfectly balanced layer of sweet warmth and zing. It’s these small flavor details that help elevate the stir fry into something truly special. Keep stirring so the sugar melts and the ginger smoothly infuses the mix.
Step 5: Bring It All Together
Return all that beautifully seared beef to the pan along with whatever juices collected. Pour in the soy sauce, fish sauce, and rice wine—these create the signature sauce that coats every piece of beef with rich umami goodness. Toss in the chopped scallions and quickly stir until the sauce thickens slightly, glaze-like, and every bite of meat shines with flavor. Your Cumin Beef Stir Fry Recipe is nearly ready to wow.
How to Serve Cumin Beef Stir Fry Recipe
Garnishes
Finishing touches make all the difference. A sprinkle of fresh chopped scallions or a scatter of toasted sesame seeds elevates the dish’s look and taste. If you like a little extra heat, add a few thin slices of fresh chili on top. These simple garnishes brighten the dish and offer pleasing texture contrasts that make each bite more exciting.
Side Dishes
This stir fry pairs beautifully with steamed white or brown rice, which soaks up every drop of the flavorful sauce. Don’t stop there—steamed broccoli, snap peas, or bok choy are fantastic for adding crunch and freshness, balancing the rich beef perfectly. Lightly sautéed or roasted vegetables also work beautifully if you want to add color and nutrition.
Creative Ways to Present
For a fun twist, serve the cumin beef stir fry over quinoa or cauliflower rice for a low-carb option. You can also pile it into warm lettuce cups for a fresh, handheld delight. For a family-style meal, dish it into a big serving bowl surrounded by bowls of rice and veggies, so everyone can customize their plate to taste. Presentation can be casual or elegant—the flavors do the hard work of impressing.
Make Ahead and Storage
Storing Leftovers
Leftover cumin beef stir fry keeps beautifully when stored in an airtight container in the fridge. It will stay fresh for up to 3 days, making it an excellent choice for meal prep or a quick next-day dinner. Be sure to cool the dish slightly before refrigerating to keep flavors intact and the texture right.
Freezing
If you want to save portions for longer, freeze your stir fry in airtight containers or freezer bags. It freezes well for up to 2 months. To maintain the best texture, it’s ideal to freeze without rice or veggies and prepare fresh sides when reheating. Just thaw overnight in the fridge for easier reheating.
Reheating
Reheat gently in a skillet over medium heat until warmed through, adding a splash of water or broth if the sauce thickened too much in the fridge. Avoid microwaving for best texture, though it works in a pinch. A quick toss and sizzle will bring your cumin-spiced beef back to lively perfection, almost like freshly made.
FAQs
Can I use a different cut of beef for this stir fry?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can substitute with skirt steak, sirloin, or even ribeye slices. Just be sure to cut thinly across the grain to keep the meat tender and quickly cook it over high heat for the best results.
Is the dish very spicy with the red chilies and Szechuan peppercorns?
The heat level is flexible. The red chilies are optional, so you can leave them out if you prefer milder flavors. The Szechuan peppercorns add more of a tingling, numbing sensation than outright heat, so it’s a unique spice that complements the cumin rather than overwhelming it.
Can I make this recipe gluten-free?
Yes! Just swap the soy sauce with a gluten-free tamari or coconut aminos and make sure your cornstarch is pure (some brands may have contamination). These simple substitutions keep the recipe safe and delicious without compromising flavor.
What can I use instead of Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or a mild rice wine are excellent substitutes. Avoid stronger alcoholic beverages which can overpower the flavor. These alternatives will keep that essential umami character in your marinade.
Can I prep this recipe ahead of time?
Definitely! Marinate the beef up to 12 hours ahead to deepen the flavors. Just keep it covered in the fridge, then quickly cook and finish the stir fry when you’re ready. Vegetables and aromatics are best fresh but can be pre-chopped too for a speedy cooking session.
Final Thoughts
I can’t wait for you to try this Cumin Beef Stir Fry Recipe because it really captures the heart of bold, vibrant cooking with a straightforward method that’s approachable for anyone. The way the cumin and spices mingle with tender beef and a glossy sauce is downright addictive. Whether you’re cooking solo or feeding friends, this dish promises to bring joy, warmth, and a little excitement to your dinner table. Give it a whirl—you’re going to love it!
Print
Cumin Beef Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Cumin Beef Stir Fry is a flavorful and aromatic dish featuring tender flank steak marinated in Shaoxing wine and spices, quickly seared and stir-fried with onions, garlic, fresh chilies, and a signature blend of cumin and Szechuan peppercorns. Finished with a savory sauce of soy, fish sauce, and rice wine, it’s perfect served over steamed rice and vegetables for a satisfying meal inspired by Chinese cuisine.
Ingredients
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
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 or other vegetables as desired
Instructions
- Prep & Marinate Beef: Slice the flank steak thinly across the grain for tenderness. In a bowl, combine the sliced beef with Shaoxing wine, 1/2 teaspoon ground cumin, kosher salt, freshly ground black pepper, and cornstarch. Toss well to coat and let marinate for 30 minutes to tenderize and infuse flavor.
- Cook Beef: Heat 2 tablespoons of olive oil in a wok or large skillet over medium-high heat. Working in batches, sear the marinated beef slices until they are golden brown and slightly crispy on the edges, about 2-3 minutes per batch. Remove the beef and set aside to prevent overcrowding and steaming.
- Build the Stir Fry: Add the remaining olive oil to the pan if needed. Add the sliced onions and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic, chopped red chilies if using, 2 teaspoons ground cumin, and ground Szechuan peppercorns. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add Brown Sugar and Ginger: Sprinkle in the brown sugar followed by the grated fresh ginger. Stir well to blend these sweet and spicy flavors into the onion mixture.
- Add Beef & Finish Off Stir Fry: Return the seared beef and any accumulated juices back to the wok. Pour in the low-sodium soy sauce, fish sauce, and rice wine, mixing everything thoroughly. Add the chopped scallions and continue stir-frying until the sauce thickens slightly and glazes the beef, about 2 minutes.
- Serve: Serve the cumin beef immediately over steamed white or brown rice, accompanied by steamed broccoli or other vegetables as desired for a complete meal.
Notes
- If gluten-free is needed, substitute cornstarch and soy sauce with gluten-free alternatives such as tapioca starch and tamari.
- To adjust spice level, omit the fresh chilies or reduce their quantity.
- Shaoxing wine can be replaced with dry sherry or rice wine vinegar as alternatives.
- Slice the beef thinly against the grain to ensure tenderness.
- Use a wok or large skillet for optimal stir-frying results.
