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

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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.