Skip to main content
LoginSign Up
Spicy Stir-Fried Cumin Beef

Spicy Stir-Fried Cumin Beef

By Dawn YanagiharaDecember 19, 2017

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    35 minutes active

Once cooking begins, things move along quickly, so have all your ingredients prepared and a serving platter nearby. Toasted cumin seeds added both earthy cumin flavor and crunchy texture. Breaking some of the chilies in half released the seeds, giving the dish assertive spice; leave the chilies whole for a milder version. We also loved this dish made with 1½ pounds of lamb leg or shoulder, trimmed and very thinly sliced (freeze the lamb for about 30 minutes before slicing). The chili pods are perfectly edible, but we ate around them. Serve with steamed white rice.

Tip

Don’t make this dish in a tight space. Toasting the chilies and searing the meat produced a fair amount of smoke and fumes. Turn your hood vent to high before beginning, or open a window or two.

Ingredients
  • 1

    pound sirloin tips, trimmed

  • 3½

    tablespoons soy sauce, divided

  • 6

    teaspoons grapeseed or other neutral oil, divided

  • ½

    teaspoon ground black pepper

  • 12

    dried red chilies (such as arbol or Japones), stemmed

  • 1½

    tablespoons cumin seeds, toasted

  • 5

    large garlic cloves, minced

  • 1

    large yellow onion, thinly sliced lengthwise

  • 4

    teaspoons unseasoned rice vinegar

  • 1

    teaspoon white sugar

  • 2

    teaspoons toasted sesame oil

  • 1½

    cups coarsely chopped cilantro leaves and tender stems

Step 1

Cut the meat into 2-inch pieces, then thinly slice each piece against the grain. In a medium bowl, combine the beef, 1 tablespoon of the soy sauce and the black pepper. Stir to evenly coat. Set aside at room temperature.

Step 2

Meanwhile, break open about half of the chilies, then transfer all of them to a 12-inch nonstick skillet.

Toast over medium, pressing the pods against the skillet, until fragrant and darkened in spots, 1 to 3 minutes. Transfer to a large bowl and add the cumin seeds.

In a small bowl, stir together the garlic and 2 teaspoons of the grapeseed oil to form a paste.

Step 3

Add 2 teaspoons of the remaining grapeseed oil to the empty skillet and heat over high until shimmering. Add the onion and cook, stirring occasionally, until charred in spots and partially softened, 3 to 5 minutes.

Transfer to the bowl with the cumin seeds and chilies. Return the skillet to high heat. Add 1 teaspoon of grapeseed oil, then arrange half of the beef in a single layer in the skillet and cook, undisturbed, until deeply browned on the bottom, 1 to 2 minutes.

Stir, scraping the bottom of the pan, and cook until no pink remains, 60 to 90 seconds. Transfer to the bowl with the onion. Repeat with the remaining grapeseed oil and beef.

Step 4

In the skillet over low heat, cook the garlic paste, mashing the mixture, for 1 minute. Add the beef, onion, chilies and cumin seeds.

Stir in the remaining 2½ tablespoons of soy sauce, the vinegar and sugar.

Increase the heat to medium-high and cook, stirring constantly and scraping up any browned bits, until the liquid is thickened, about 1 minute. Off heat, stir in the sesame oil and cilantro.

Featured in