Recipe
Cumin Beef Stir-Fry
A bold Chinese-style beef stir-fry with toasted cumin, chilli, garlic, ginger and Sichuan pepper, ready in about 25 minutes.
Ingredients
Method
15 mins prep10 mins cook25 mins total
Put the sliced beef in a bowl with the soy sauce, Shaoxing wine if using, egg white and cornflour. Mix until the beef is lightly coated, then leave it to marinate for 10-15 minutes while you prepare the rest of the ingredients.
Set a dry wok or large frying pan over a medium heat. Add the cumin seeds and Sichuan peppercorns, if using, and toast for 30-60 seconds until fragrant. Tip them into a small bowl and set aside.
Heat the oil in the wok over a high heat. When it is hot, add the beef in a single layer if possible. Let it sear briefly before tossing, then stir-fry for 2-3 minutes until browned and lightly crisp at the edges. Cook in batches if your pan is small, then lift the beef onto a plate.
Add the onion and pepper, if using, to the same pan. Stir-fry for 1-2 minutes until just softened but still with a little bite.
Add the garlic, ginger and chilli flakes or chopped dried chillies. Stir-fry for 30 seconds, keeping everything moving so the garlic does not burn.
Return the beef to the pan. Add the toasted cumin seeds, Sichuan peppercorns and ground cumin, then toss hard for 30-60 seconds until the beef is glossy and coated in the spices.
Turn off the heat and stir through the coriander and spring onion, if using. Serve immediately with steamed rice.
Notes
This serves 2 generously, or 3 if you add extra rice and vegetables.
Slice the beef as thinly as possible and cut against the grain. If it is difficult to slice, put it in the freezer for about 20 minutes first so it firms up.
Use a very hot wok or frying pan. If the pan is not hot enough, the beef will stew rather than sear.
Cook the beef in batches if needed, as crowding the pan will stop it crisping properly.
Sichuan pepper gives a gentle numbing warmth, but the recipe still works without it.
For a slightly more takeaway-style finish, add 1/2 tsp sugar with the ground cumin.
For a lighter version, skip the egg white and use just soy sauce and cornflour, though the beef will be slightly less tender.
Serve with steamed jasmine rice, plain noodles, stir-fried greens, cucumber salad or pak choi with garlic. Best eaten straight away, as leftovers lose some crispness.
About this recipe
This cumin beef stir-fry is a punchy, fragrant dinner inspired by Northern Chinese flavours, made practical for a UK kitchen. Thin strips of beef are marinated briefly, seared in a hot pan, then tossed with toasted cumin, chilli, garlic, ginger and a little Sichuan pepper.
It cooks quickly once everything is prepared, so have the ingredients sliced and ready before you start. Serve it straight away with steamed rice, noodles or garlicky greens for a satisfying Chinese-style meal at home.
