Description
Cumin Beef is a vibrant and flavorful stir-fried dish featuring tender beef flank steak coated in a crispy cornstarch crust and a bold spice mix of cumin, Sichuan chili flakes, and peppercorns. Using a dry stir-frying technique, the beef achieves a crispy exterior without deep frying, complemented by aromatic dried chilies, garlic, ginger, and a touch of sesame seeds for garnish. This restaurant-style Chinese-inspired dish delivers a perfect balance of spice, texture, and aroma, ideal for an exciting main course.
Ingredients
Beef Marinade
- 1 lb beef flank steak
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon vegetable oil
Spice Mix
- 2 tablespoons cumin powder
- 2 teaspoons Sichuan chili flakes (or Korean chili flakes)
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground Sichuan peppercorns (or black pepper)
- 1/4 teaspoon salt
Stir Fry Ingredients
- 1/4 cup cornstarch
- 3 tablespoons peanut oil (or vegetable oil)
- 8 dried Chinese chili peppers, halved crosswise and seeds removed
- 1 small red onion, sliced into 1/2” (1 cm) thick pieces
- 1 tablespoon ginger, minced
- 5 cloves garlic, sliced
- 1 tablespoon toasted white sesame seeds (for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare the Beef: Cut the flank steak along the grain into two even pieces, then slice it against the grain into pieces about 1/4” (5 mm) thick. This ensures tenderness.
- Marinate: In a large bowl, combine the beef slices with salt, baking soda, and vegetable oil. Mix thoroughly and let it marinate at room temperature for 30 minutes to tenderize and season the meat.
- Make the Spice Mix: In a small bowl, mix together cumin powder, Sichuan chili flakes, sugar, freshly ground Sichuan peppercorns (or black pepper), and salt. Set aside.
- Coat with Cornstarch: Drain any excess liquid from the marinated beef. Gradually add cornstarch, a few tablespoons at a time, tossing to coat each slice evenly. This layer will form the crispy crust when cooked.
- Dry Stir-Fry Beef: Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat until hot. In batches, spread the beef slices in a single layer without overlapping. Cook for 2 to 3 minutes until the bottom side turns golden and crispy. Flip and cook the other side for 1 to 2 minutes until also golden brown and crispy. Transfer the cooked beef to a large plate. Repeat with remaining beef, adding more oil if necessary and adjusting heat to prevent smoking.
- Stir-Fry Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the pan, then add dried Chinese chili peppers, ginger, and garlic. Stir-fry briefly to release their fragrance. Add the sliced red onion and cook for about 1 minute until the onion just starts to soften.
- Combine and Season: Return the crispy beef to the pan. Sprinkle the prepared spice mix evenly over the meat and stir immediately to coat all pieces. Remove the pan from heat.
- Final Touches: Taste a piece of beef and sprinkle additional salt if needed. Add toasted white sesame seeds and fresh cilantro, then give everything a final stir. Transfer to a serving plate promptly and serve hot.
Notes
- The dry stir-frying technique crisps the beef surface without deep frying, producing a crispy outside and juicy inside.
- Keep an eye on the beef during frying to achieve golden and dark brown edges but avoid burning.
- Removing seeds from dried chilies reduces excessive heat while preserving aroma.
- Fresh cilantro garnish is optional but adds freshness and color contrast.
