cumin beef

Cumin beef is a quick Chinese beef stir-fry with cumin and chilies. This easy recipe takes less than 20 minutes to bring a delicious dinner to the table.

Quick Cumin Beef Stir-Fry

lb beef sirloin (thinly sliced)

tbsp shaoxing wine (Chinese rice wine)

tbsp light soy sauce

tsp dark soy sauce

tsp baking soda

tsp potato starch (or cornstarch)

tbsp oil (divided)

tbsp ginger

garlic (minced)

red chili

green chili

tsp cumin powder

tsp red chili flakes

tsp sesame oil

tbsp chopped cilantro (optional)

Combine thinly sliced beef sirloin, shaoxing wine, light soy sauce, dark soy sauce, baking soda, and potato starch in a bowl and toss well to coat. Let the beef marinade in the seasoning for 5 minutes.

Heat 3 tbsp oil in a wok or skillet over high heat. Add the beef and stir fry until slightly browned and crisp on the outside. Transfer to a plate and set aside.

Heat remaining 1 tablespoon oil, add ginger, garlic and stir-fry few seconds until fragrant. Add chilies and keep stirring for about 1 minute.

Add the browned beef, cumin, dried chili flakes and continue cooking until the beef is coated with the aromatics and fragrant.

Lastly, add sesame oil, chopped green onion and cilantro (if using) and toss through. Serve hot with rice.

Cumin Beef Stir-Fry with roasted butternut squash recipe. Juicy cumin beef stir-fry with savory butternut squash. Every bite is burst of flavor! 

Cumin Beef Stir-Fry with Roasted Butternut Squash

butternut

¼ tsp Coarse salt

⅛ tsp Ground black pepper

tbsp Olive oil

lb. skirt steak, beef flap/sirloin tips, or sirloin steak

cumin powder

arrowroot powder

½ tsp baking soda

coconut aminos

¾ tsp chili powder (optional)

salt

olive oil

scallions

garlic (sliced)

shallot (sliced to thin strips)

Sichuan peppercorns (whole, not grind. See notes)

Avocado or olive oil

cilantro (chopped)

Preheat oven to 400F.

Dice butternut squash to cube shape. Season and toss with salt, pepper, and olive oil. Roast them over a large sheet pan lined with parchment for 25 to 30 minutes until the squash is tender, turning once with a metal spatula.

In the meantime, thinly slice the beef against the grain to ⅛-inch thin. Marinate the beef with ingredients from cumin to olive oil. Mix well and set aside in the fridge while preparing other ingredients. Prepare and gather the aromatics from scallions to chili peppers in one large bowl ready to use. Chop cilantro.

When the butternut squash is about 5 minutes away from done in the oven. Preheat a large skillet over medium heat, when hot, add 1.5 tbsp oil.

Spread the beef over the skillet in a single layer and pan sear over medium-high heat for about 3 minutes the first side without disturbing until the beef is crisp and brown. Cook the flip side about 1 minute. Pour the beef and the pan juices aside in one large bowl.

Start the skillet dry and while it’s still hot,  add 1.5 tbsp oil. Saute aromatics in the bowl with 2 pinches of salt until fragrant, about 2 minutes.  Add butternut squash and beef back to the skillet. Toss and taste to see if more salt is needed. Off heat, add cilantro and scallions. Toss everything together quickly while the skillet is still hot. Transfer to a large serving plate. Serve hot and immediately.

Hey Umami-Makers! This week's new video (and recipe) is perfect for Fall! Super addictive Cumin Beef Stir-Fry with roasted butternut squash is my new favorite way with butternut squash. 
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Extra caramelization from the roasted squash combined with the kick of Xinjiang style cumin beef. Every bite is burst of flavor. You can swap butternut squash for pumpkins or only make the Cumin beef stir-fry only to keep it low carb. 
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This dish is inspired by a recipe - Cumin Lamb - in my cookbook Asian Paleo. So give this dish a try. It's easy and delicious, and a totally brand new way to add more flavor to your dinner table! 

Download the full recipe: https://iheartumami.com/cumin-beef-stir-fry

If you like this video give me a "Thumbs Up" &  hit the SUBSCRIBE button for more videos: https://www.youtube.com/c/iheartumami

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 https://youtu.be/axP7ATVKovU

Sweet & Spicy Cumin Beef Stir-Fry w/ Roasted Butternut Squash

You'll love this homemade Cumin Beef that's loaded with flavor and so easy to make. Thinly-sliced, tender steak stir fried with onion, garlic, chilies, scallions, and more with umami-packed flavor and cumin-scented abundance. This dish is perfect to serve alongside rice and/or veggies for a decadent, better than take-out meal!

Cumin Beef Stir Fry

lbs flank steak

Shaoxing wine (or any dry sherry or rice wine)

cumin

kosher salt & black pepper,

cornstarch (see notes for gluten-free needs)

olive oil, divided, plus more as needed

white onion, sliced into half moons

red chilies, deseeded & chopped- optional

Szechuan peppercorns, ground

brown sugar

ginger

soy sauce

fish sauce

rice wine

scallions, green parts only, chopped

Prep &amp; marinate beef

. Place the steak onto a cutting board, using a sharp knife, slice the steak across the grain into thin, bite-sized strips that are about 3-4 inches long. Place the steak into a large bowl (or inside a large plastic baggie). Add the shaoxing wine (or dry sherry/rice wine), ground cumin, salt/pepper- to taste, and cornstarch. Toss all ingredients well to fully combine. Then set the steak aside to marinate for at least 30 minutes.

Cook beef

. In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, working in batches, add the beef- don&#8217;t overcrowd pan. Cook the beef, searing well until the beef is golden brown and slightly crispy, about 2-3 minutes on each side. Then use a slotted utensil to transfer the cooked beef to a clean plate and set aside. Repeat the process until all beef is seared, adding more oil in between batches if your pan is dry.

Build the stir fry

. With all seared beef set aside, if needed, add the remaining 1 tablespoon of oil into the pan. Add the onion and cook until softened and lightly caramelized, about 2-3 minutes. Then add in the garlic, red chilies (if using), ground cumin, and ground Szechuan peppercorns. Continue cooking until the garlic is fragrant and the spices toast up nicely, about 2 minutes. Then add the brown sugar and ginger, stirring well into the mixture.

Add beef &amp; finish off stir fry

. Return the beef into the pan along with any residual juices that have collected, and add soy sauce, fish sauce, rice wine, and scallions, stir-frying the mixture until well combined and deeply fragrant. Continue cooking until the sauce has thickened and creates a glaze over the beef, about 2-3 minutes or so.

Serve

. Remove from heat. If you&#8217;d like, add rice of choice into shallow bowls and top with cumin beef stir fry or serve alongside steamed veggies for a completely satisfying meal, as desired. Enjoy!

This stir fry was absolutely delicious!!! Loved that it was a delicious meal that could be whipped up easily. Healthy and delicious. Definitely will be making this again and again. 

This is very delicious! 10 out of 10!!! My fiance said it was the best beef he's ever had. I will add it to my rotation.

A quick &amp; easy beef fried rice recipe made with ground beef, eggs, leftover rice and seasoned with cumin that can be made as a side or a meal

Cumin Beef Fried Rice

500 g ground beef ((or ground lamb))

whole cumin seeds ((see notes))

garlic ((4 cloves, finely minced or grated))

ginger ((grated

eggs

rice ((cold, preferably a day old))

green onion ((finely chopped))

sumac ((optional, see notes))

Crack 2 eggs into a small bowl and scramble it. Set it aside for later

Finely grate 1 tablespoon ginger, and finely mince 1.5 tablespoons garlic and set it aside for later.

Using your hands, separate the leftover rice into small pieces and set it aside for later.

Cut the root tips off the green onions and finely chop it (including the whites of the green onion). Set aside for later.

Preparation

Add a bit of oil to a frying pan, and set it to medium heat and wait for the oil to get hot.

Add in 1 tablespoon whole cumin seeds and toast it for 15-30 seconds. Watch it carefully to make sure it doesn&#39;t burn!

Add in the ground beef. Break up the meat into tiny pieces and cook for about 5 minutes or until the water in the ground beef evaporates away.

Add in 3/4 teaspoon salt, 1 tablespoon ginger, 1.5 tablespoons garlic and, 3 tablespoons  soy sauce, and cook the beef for another 2 mins

Push the ground beef to the side of the frying pan. Add eggs into the pan and let it cook for a few seconds until the egg is about 50% cooked.

Add in the rice and mix the beef, egg, and rice together and cook for about 10 minutes.Keep the rice moving to fully cook the eggs.

Turn off the heat, and add the green onions and enjoy!

Making the Beef Fried Rice

Try 0.5 tsp lime juice if you don't have sumac lying around and want the tartness :-)

Cumin is my latest spice I have been experimenting with and so loved to find this recipe. As an aside, cumin in guac or as an addition to rice pilaf... mmm.  I added red pepper flakes for spice, the lime someone suggested and used that aforementioned cumin rice pilaf leftover.  A quick, easy delicious meal that will be a staple.  One suggestion... cooking times are way too long even allowing that I had halved the total ingredients.

Hi Joyce, I did so many fried rice in different cooking ways, but I have never tried to add cumin as 1 of the ingredients into cooking with fried rice.  So, I have done to follow your exact receipe, slightly fried green onions to get its aroma. Amazingly, everyone from my family loves it .🙂👍.  Thamk you for your new innovation in cookings.

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