Cumin Beef Stir-fry is a classic home-style dish with a barbecue flavor. The beef is tender and savory, with a rich cumin aroma. The addition of five-spice powder and garlic scapes adds layers of flavor and a richer texture. Stir-fried over high heat for that “wok hei” flavor—perfect with steamed rice or as a dish to go with drinks.
🌴 Ingredients:
· 250g beef (tenderloin or leg meat, thinly sliced against the grain)
· 1/2 onion (shredded, for flavor)
· 5-6 garlic scapes (cut into sections, for color and flavor)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 5-6 dried red chilies (cut into segments, for heat)
· A small pinch of Sichuan peppercorns
· A small pinch of white sesame seeds (for garnish)
· Cilantro, to taste (optional)
🌴 Seasonings:
· 1 tbsp cumin seeds (about 15g, the soul of the dish, don’t skip)
· 1 tbsp cumin powder (about 15g, adds aroma)
· 1 tbsp chili powder (about 15g, add more if you like it spicy)
· A pinch of five-spice powder (adds a complex aroma)
· 2 tbsp light soy sauce (about 30ml; 15ml for marinating, 15ml for stir-frying)
· 1 tbsp oyster sauce (about 15g)
· A little dark soy sauce (for color)
· 1 tbsp cooking wine (about 15ml, for marinating)
· 1 tsp cornstarch (about 5g, for marinating, locks in moisture)
· 1/2 egg white (for marinating, makes it tender)
· 1 tsp cooking oil (about 5ml, for marinating, prevents sticking)
· A little Chinkiang vinegar (drizzled at the end for aroma and to cut the richness)
· 1 tsp sugar (about 5g, to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Beef
Slice the beef thinly against the grain. Place in a bowl and add 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) cooking wine, half an egg white, 1 tsp (5g) cornstarch, a pinch of five-spice powder, and 1 tsp (5ml) cooking oil. Mix well and marinate for 15 minutes. ⚠️ Note: Cutting against the grain is key; cutting with the grain makes it tough. The egg white and cornstarch lock in moisture for a tender texture. I’ve tried cutting it with the grain before, and it was like chewing on rubber. - Prepare the Vegetables
Peel the onion and cut it into thick shreds. Trim the roots of the garlic scapes and cut them into sections. ⚠️ Note: Dip your knife in water or chill the onion in the fridge for 10 minutes before cutting to prevent eye irritation. - Stir-fry the Beef
Heat oil in a pan, add the marinated beef, and stir-fry over high heat until it changes color. Remove immediately and set aside. ⚠️ Note: Don’t overcook the beef; remove it as soon as it changes color. I’ve tried cooking it a bit longer, and it turned tough and dry. - Sauté the Aromatics
Leave a little oil in the pan, add the minced garlic, ginger, dried chilies, and Sichuan peppercorns, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Stir-fry the Vegetables
Turn to high heat, add the onion shreds and garlic scapes, and stir-fry quickly for 1-2 minutes until the onion is slightly translucent and the garlic scapes are just tender. Add 1 tbsp (15ml) light soy sauce, 1 tbsp (15g) oyster sauce, a little dark soy sauce, and 1 tsp (5g) sugar. Stir-fry to combine. ⚠️ Note: Don’t overcook the vegetables; keep them crisp. If they get too soft, they lose their aroma. - Combine and Serve
Add the cooked beef and stir-fry over high heat for 30 seconds. Sprinkle in 1 tbsp (15g) cumin seeds, 1 tbsp (15g) cumin powder, and 1 tbsp (15g) chili powder. Stir-fry quickly to combine. Sprinkle with white pepper and salt to taste. Drizzle a little Chinkiang vinegar around the edge of the pan. ⚠️ Note: Adding both cumin seeds and powder creates a more complex flavor. Add the vinegar at the very end for aroma and to cut the richness. Don’t keep the beef in the pan for too long—mix well and serve immediately. - Serve
Turn off the heat, sprinkle with white sesame seeds and cilantro, and serve hot. The beef is tender and savory, with a rich cumin flavor.
💡 More Delicious Recipes:
If you enjoy this savory and tender beef dish, you should also try my [Black Pepper Beef] for a rich, peppery kick, or my [Beef and Broccoli] for a classic, healthy stir-fry.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Always slice the beef thinly against the grain and marinate with egg white and cornstarch for tenderness. Stir-fry the beef first and set it aside, then add it back at the end—don’t overcook it. Keep the vegetables crisp by not overcooking them. Using both cumin seeds and powder gives a layered aroma. Drizzle a little vinegar around the edge of the pan at the end to add aroma and cut the richness. Keep the heat high for the best “wok hei” flavor. Add salt at the very end to keep the beef tender.
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