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Overhead of Xinjiang cumin beef, charred sliced flank steak coated in whole cumin and chili with onion and dried red chilies, cilantro and scallion on top, in a dark bowl on a slate surface

Xinjiang Cumin Beef (Ziran Niurou)

Thin slices of flank steak seared hard, then tossed with a heavy hand of whole cumin, dried chili and onion until the whole pan smells like a Xinjiang street stall. It lands at 41g of protein per serving and comes together in about 25 minutes, marinade included.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Calories: 400
Ingredients Method

Ingredients
  

  • 1.3 lb flank steak about 590g; sliced thin against the grain into strips a little under a quarter inch thick. Skirt steak or sirloin also work
  • 0.5 tsp baking soda for velveting; tenderizes the lean beef
  • 1 tbsp soy sauce for the marinade
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tbsp cornstarch
  • 2 tbsp neutral oil divided; a high smoke point oil like peanut or canola
  • 1 large yellow onion cut into thick wedges and separated into petals
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 8 dried red chilies snipped in half; use fewer for a milder plate
  • 1 tbsp whole cumin seeds the backbone of the dish, do not swap for all ground
  • 2 tsp ground cumin
  • 2 tsp chili flakes Sichuan or Korean gochugaru for color without huge heat
  • 0.5 tsp Sichuan peppercorns optional; toasted and ground for a numbing note
  • 1 tsp sugar
  • 1 tbsp soy sauce for the stir fry, in addition to the marinade
  • 0.5 tsp salt or to taste
  • 2 scallions cut into 2 inch batons
  • 0.5 cup cilantro roughly chopped, for serving

Method
 

  1. Velvet the beef. Toss the sliced flank steak with the baking soda, 1 tablespoon soy sauce, Shaoxing wine and cornstarch until every piece is coated and a little tacky. Let it sit 15 minutes while you prep everything else. This is what keeps lean flank tender instead of chewy.
  2. Toast the cumin. Set a dry wok or heavy skillet over medium heat and add the whole cumin seeds and Sichuan peppercorns if using. Swirl for about 45 seconds until fragrant and just starting to darken, then tip them onto a plate so they stop cooking. Toasting whole cumin first is the difference between fragrant and dusty.
  3. Sear the beef. Crank the heat to high and add 1 tablespoon of the oil. When it shimmers and just starts to smoke, lay half the beef out in a single layer. Leave it undisturbed for 1 minute to build a hard sear, then stir fry 1 minute more until browned but not fully cooked, and scoop it out. Repeat with the second batch. Cooking in two batches keeps the pan hot so the beef chars instead of stewing.
  4. Fry the aromatics. Add the last tablespoon of oil, then the onion, garlic, ginger and dried chilies. Stir fry 90 seconds until the onion is streaked with color but still has crunch.
  5. Bring it together. Return the beef and any resting juices to the pan. Add the toasted cumin, ground cumin, chili flakes, sugar, the second tablespoon of soy sauce and the salt. Toss hard over high heat for 1 to 2 minutes until the beef is coated and everything smells strongly of cumin.
  6. Finish. Kill the heat, fold in the scallions and cilantro, and taste for salt. Serve straight away over rice or on its own.