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Cumin beef stir fry with seared flank steak, onions, green chili, and toasted cumin seeds in a cast iron wok with a bowl of rice

Cumin Beef Stir Fry (35g Protein)

Lean flank steak seared hard in a smoking wok, then tossed with toasted cumin, dried chili, and sweet onions. This is a leaner take on the Xinjiang street classic, and it lands around 35g of protein per serving in about 30 minutes.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 3 servings
Calories: 390
Ingredients Method

Ingredients
  

  • 1.1 lb flank steak about 500g, sliced thin against the grain
  • 1 tbsp soy sauce for the marinade
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • 0.25 tsp baking soda tenderizes the beef, optional but worth it
  • 2 tbsp neutral oil divided
  • 1 tbsp whole cumin seeds toasted and lightly crushed
  • 1 tsp ground cumin
  • 1 tsp dried chili flakes or to taste
  • 1 large yellow onion cut into thick wedges
  • 2 green chilies or 1 green bell pepper sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp soy sauce for the sauce
  • 1 tsp sugar
  • 0.5 tsp salt or to taste
  • 1 handful fresh cilantro and scallions to finish

Method
 

  1. Slice the flank steak thin against the grain, about a quarter inch. Toss it with the marinade soy sauce, Shaoxing wine, cornstarch, and baking soda. Leave it for 15 to 20 minutes while you prep everything else.
  2. Toast the cumin seeds in a dry wok over medium heat for about a minute, until they smell nutty. Tip them onto a board and crush them lightly with the flat of your knife. This wakes up the flavor far more than using them straight from the jar.
  3. Get the wok very hot over high heat and add 1 tablespoon of oil. Sear the beef in two batches in a single layer, leaving it untouched for the first 30 seconds so it browns rather than steams. Each batch takes about 90 seconds. Remove the beef to a plate while it is still slightly underdone.
  4. Add the last tablespoon of oil. Throw in the onion wedges and green chili and stir fry hard for 2 minutes, so they char at the edges but keep some crunch.
  5. Add the garlic, ginger, crushed cumin, ground cumin, and chili flakes. Stir for 30 seconds until everything is fragrant and the spices coat the onions.
  6. Return the beef and any juices to the wok. Add the sauce soy, sugar, and salt. Toss hard for 1 minute to bring it all together. Kill the heat, fold through the cilantro and scallions, and serve straight away over rice.