About the Recipe
Cumin Beef Stir-Fry is inspired by the bold flavors of Cumin Lamb, but using a nice cut of beef makes it quicker and easier to prepare. Stir-fried with fragrant cumin, fennel, and chili flakes, this dish delivers a smoky, spicy kick that's a guaranteed crowd-pleaser. Paired with crisp peppers and onions, it's a fast and flavorful meal or appetizer.
Ingredients
1 lb skirt or flank steak, thinly sliced
1 Cubanelle pepper, sliced
1 small red onion, sliced
1 teaspoon cumin seeds or ground cumin
1 ½ teaspoons fennel seeds
1–1.5 tablespoons olive oil
1 teaspoon dry red chili flakes (adjust to taste)
1 ½ teaspoons Worcestershire sauce
Salt, to taste
Preparation
Prepare the Beef:
Slice the skirt or flank steak thinly against the grain for tenderness.
Season lightly with salt and Worcestershire sauce; set aside while preparing other ingredients.
Heat the Spices:
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the red chili flakes, cumin, and fennel seeds. Stir quickly and let them toast for about 15 seconds until fragrant.
Cook the Beef:
Add the beef slices to the pan in a single layer.
Stir-fry continuously to coat the beef with the toasted seeds and spices.
Cook for about 2–3 minutes, until the beef is browned and cooked through but still tender.
Add Vegetables:
Add the sliced Cubanelle pepper and red onion.
Stir-fry for another 2–3 minutes until they soften slightly and develop a slight char.
Final Touch & Serve:
Taste and adjust seasoning with more salt if needed.
Serve hot over steamed rice, noodles, or in a lettuce wrap for a low-carb option.
Tips
Cut beef thinly: This ensures quick cooking and tenderness.
Don’t overcrowd the pan: Cook in batches if necessary for a good sear.
