Stir-Fried Cumin Beef for Two

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SERVES2

TIME40 minutes

Stir-Fried Cumin Beef for Two

WHY THIS RECIPE WORKS

With roots in Hunan cuisine, cumin beef typically features tender pieces of meat stir-fried with onions and/or peppers and aromatics (garlic and ginger), lightly glossed in a soy sauce–based glaze, seasoned with spices (cumin, Sichuan peppe... Read More

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

*

BEFORE YOU BEGIN

We developed this recipe for a 14-inch wok, but a 12-inch nonstick skillet can be used instead. You can substitute 1½ teaspoons of ground cumin for the cumin seeds. If you can't find Sichuan chili powder, Korean red pepper flakes (gochugaru) are a good substitute. Another alternative is ¾ teaspoon of ancho chile powder plus ⅛ teaspoon of cayenne pepper. There is no substitute for Sichuan peppercorns. We like this stir-fry with steamed white rice and stir-fried baby bok choy.

1

INSTRUCTIONS

Combine water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.

2

While beef rests, combine garlic and ginger in small bowl. Combine cumin, chili powder, peppercorns, and ⅛ teaspoon salt in second small bowl. Add Shaoxing wine, soy sauce, molasses, cornstarch, and remaining ⅛ teaspoon salt to beef mixture. Toss until well combined.

3

Heat 1 tablespoon oil in wok over medium-high heat until just smoking. Add beef mixture and increase heat to high. Using tongs, toss beef slowly but constantly until exuded juices have evaporated and meat begins to sizzle, 2 to 6 minutes. Transfer to clean bowl.

4

Heat remaining 1 tablespoon oil in now-empty wok over medium heat until shimmering. Add garlic mixture (oil will splatter) and cook, stirring constantly, until fragrant, about 15 seconds. Add onion and cook, tossing slowly but constantly with tongs, until onion begins to soften, 1 to 2 minutes. Return beef to wok and toss to combine. Sprinkle cumin mixture over beef and toss until onion takes on pale orange color. Transfer to serving platter, sprinkle with cilantro, and serve immediately.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.