**Tantalize your taste buds with our irresistible Cumin Beef Stir-Fry, a symphony of flavors that will leave you craving for more.**
Prepared with tender slices of beef, this dish is a culinary journey through bold and delectable flavors. The beef is lovingly marinated in a blend of savory soy sauce, aromatic cumin, and a hint of ginger, creating a tantalizing foundation for the stir-fry. Accompanied by an array of colorful vegetables, including crisp bell peppers, succulent carrots, and vibrant snow peas, this dish is a visual delight. Each bite offers a harmonious blend of textures, from the tender beef to the crunchy vegetables, promising a satisfying culinary experience.
**But that's not all, this article also presents a diverse collection of equally enticing recipes:**
- **Cumin Lamb Stir-Fry:** For those who prefer lamb, this recipe offers a delightful twist on the classic stir-fry, featuring succulent lamb marinated in a flavorful blend of cumin, garlic, and rosemary.
- **Cumin Chicken Stir-Fry:** Chicken enthusiasts will revel in this recipe, where tender chicken is marinated in a delightful combination of cumin, paprika, and chili powder, resulting in a dish that is both flavorful and vibrant.
- **Vegetable Cumin Stir-Fry:** This vegetarian delight showcases the versatility of cumin, blending an assortment of fresh vegetables in a savory cumin-based sauce, creating a satisfying and nutritious meal.
- **Cumin Noodle Stir-Fry:** Noodle lovers will relish this recipe, which combines tender noodles with a medley of vegetables and a flavorful cumin-infused sauce, offering a delightful balance of textures and flavors.
With this comprehensive guide, you'll have a repertoire of delectable cumin stir-fry recipes to satisfy any craving. Embark on this culinary adventure and discover the remarkable versatility of cumin as you create dishes that are both delicious and visually stunning.
HUNAN BEEF WITH CUMIN
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's "Revolutionary Chinese Cookbook," whose subject is the food of Sichuan's less celebrated eastern neighbor, Hunan province. Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
Provided by Anne Mendelson
Categories easy, quick, main course
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- In a bowl, mix the wine, salt, soy sauces, potato starch or flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.
- In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.
- Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.
- When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.
Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 84 grams, Carbohydrate 5 grams, Fat 112 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 23 grams, Sodium 476 milligrams, Sugar 1 gram, TransFat 1 gram
BASIL BEEF STIR-FRY
This star of this meal is the barely tender basil that gets stirred into the umami-packed stir-fried beef after it has been taken off the heat. The basil adds a freshness with hints of anise that balance out the heavy soy flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
- Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel-lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
- Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
- Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.
Nutrition Facts : Calories 580, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 83 milligrams, Sodium 1160 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Sugar 5 grams, Protein 35 grams
SPICY BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
- Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
- Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
- If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
CUMIN BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.
- Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.
- Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.
BEEF STIR-FRY
Steps:
- Season the beef with salt and pepper. In a medium bowl, whisk together the lime juice, soy sauce, sugar, garlic and chile until the sugar is dissolved. Add the beef, toss to coat and set aside.
- In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Then add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
- Remove the beef from the skillet and set aside. Allow the liquid in the skillet to reduce until thickened, about 4 minutes. Add the mushrooms, spring onions and asparagus and cook until all the vegetables are tender-crisp, 5 to 7 minutes. Return the beef to the skillet and toss to combine.
CUMIN-SCENTED STIR-FRIED BEEF WITH CELERY
Provided by Lillian Chou
Categories Wok Beef Quick & Easy Dinner Spice Celery Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 1 serving
Number Of Ingredients 11
Steps:
- Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
- Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
- Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
- Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
- Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
Tips:
- To save time, use pre-cut beef strips or thinly slice your own flank steak against the grain.
- If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
- To make the stir-fry more flavorful, use a well-seasoned wok or skillet.
- Be sure to heat the wok or skillet over high heat before adding the oil and beef. This will help to create a nice sear on the beef.
- Stir-fry the beef in batches if necessary to avoid overcrowding the wok or skillet.
- Add the vegetables to the wok or skillet in stages, starting with the vegetables that take longer to cook, such as broccoli and carrots.
- Season the stir-fry to taste with soy sauce, oyster sauce, and sugar.
- Serve the stir-fry immediately with rice or noodles.
Conclusion:
This cumin beef stir-fry is a quick and easy weeknight meal that is packed with flavor. The beef is tender and juicy, the vegetables are crisp and colorful, and the sauce is flavorful and addictive. Serve it with rice or noodles for a complete meal.
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