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Cumin Beef Stir Fry

Cumin Beef Stir Fry on a plate topped with fresh cilantro
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

  • 1 tablespoon Shaoxing wine or dry sherry
  • ½ teaspoon sea salt
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dark soy sauce or molasses
  • 1 tablespoon cornstarch
  • 1 pound flank steak, trimmed, cut against the grain into ¼-inch-thick strips
  • 4 tablespoons vegetable oil
  • ½ small yellow onion, thinly sliced
  • 5 garlic cloves, minced
  • 1 tablespoon grated, peeled fresh ginger
  • 2 teaspoons Sichuan peppercorn, ground
  • 2 teaspoons ground cumin
  • 1 teaspoon toasted sesame oil
  • ¼ cup roughly chopped fresh cilantro leaves

Method

  1. In a large bowl combine Shaoxing wine, salt, soy sauce, dark soy sauce, and cornstarch until smooth. Add steak and toss to coat.
  2. Heat 2 tablespoons of the vegetable oil in a large wok or skillet over high heat. Once the oil is glistening, working in batches, add the steak in a single layer and cook, undisturbed, until slightly crispy, about 2 minutes per side. Transfer to a plate.
  3. Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil. Once the oil is glistening, add the onion and cook, stirring often, until beginning to soften, about 4 minutes. Add the garlic, ginger, peppercorns, and cumin and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  4. Return the steak along with any collected juices to the wok. Drizzle with the sesame oil and toss to coat. Serve sprinkled with cilantro.