Cumin Beef Stir-Fry with Onions & Garlic 🌶️🔥
A bold, aromatic dish with tender beef, caramelized onions, and a smoky cumin kick—ready in 20 minutes!
Ingredients (Serves 2–3)
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1 lb flank steak or sirloin, thinly sliced against the grain
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1 large onion, thinly sliced
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4 garlic cloves, minced
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1 tbsp fresh ginger, grated
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2–3 dried red chilies (optional, for heat)
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2 tbsp cumin seeds (or 1 tbsp ground cumin)
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1 tbsp Sichuan peppercorns (optional, for numbing spice)
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2 tbsp soy sauce
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1 tbsp dark soy sauce (for color)
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1 tbsp Shaoxing wine (or dry sherry)
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1 tsp sugar
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½ tsp black pepper
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3 tbsp vegetable oil
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Green onions, sliced (for garnish)
Instructions
1️⃣ Marinate the Beef:
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Toss sliced beef with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and black pepper. Set aside for 10 mins.
2️⃣ Toast the Spices:
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Heat 1 tbsp oil in a wok or skillet over medium heat.
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Add cumin seeds and Sichuan peppercorns, stirring for 30 seconds until fragrant. Remove and crush lightly (optional).
3️⃣ Stir-Fry the Beef:
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Heat 2 tbsp oil in the wok over high heat.
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Add beef in a single layer; sear 1–2 mins per side until browned but not fully cooked. Remove and set aside.
4️⃣ Caramelize the Aromatics:
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In the same wok, add onions, garlic, ginger, and dried chilies. Stir-fry 2–3 mins until onions soften.
5️⃣ Combine & Finish:
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Return beef to the wok. Add toasted spices, remaining soy sauce, and dark soy sauce.
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Toss everything on high heat for 1–2 mins until beef is cooked through and coated in spices.
6️⃣ Garnish & Serve:
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Top with green onions. Serve hot with steamed rice or noodles.
Tips for Success
🔸 For extra tenderness: Velvet the beef with 1 tsp baking soda + 1 tbsp water (rinse after 15 mins).
🔸 Spice control: Remove chili seeds for milder heat.
🔸 Smoky twist: Add a pinch of smoked paprika.
This dish is fiery, fragrant, and deeply savory—perfect for spice lovers! Pair with a cold beer or jasmine tea. 🍚🍺
Want more veggies? Toss in bell peppers or zucchini! 🌶️🥢