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Cumin Beef Stir Fry
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4.78 from 9 votes

Cumin Beef Stir Fry

Author: Alex Snodgrass

Ingredients

For the Steak:

  • 1½ pounds flank steak or sirloin steak
  • avocado oil
  • 1 tablespoon coconut aminos
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons tapioca starch or arrowroot

For the Stir Fry:

  • 2 tablespoons avocado oil, plus more as needed
  • 1 teaspoon toasted sesame oil
  • 1/2 cup thinly sliced white onion (from about 1/2 small onion)
  • 1/2 teaspoon crushed red pepper flakes
  • 1½ teaspoons ground sichuan peppercorns (I use a coffee grinder to do this)
  • 1½ teaspoon ground cumin
  • 6 garlic cloves, thinly sliced
  • 1/4 cup coconut aminos
  • 2 teaspoons red boat fish sauce
  • 1 tablespoon rice vinegar
  • 4 green onions, green parts only, cut into 2 inch pieces

Instructions

For the Steak:

  • Place the steak on a cutting board. This is optional, but I like to whack my steak 20 to 30 times with a meat mallet to help tenderize it a bit. Regardless, slice it into thin 1/4 inch strips that are about 3 inches long.
  • Place the sliced steak in a large bowl with the 1 teaspoon of avocado oil, 1 tbsp coconut aminos, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and tapioca. Toss until well combined and set aside to allow it to marinade at room temperature for 20 to 30 minutes.

For the Stir Fry:

  • Heat a large wok or skillet over medium-high heat. Add 2 tbsp of avocado oil and, in batches to prevent overcrowding the skillet, sear the beef until a golden brown crust begins to form, about 2 minutes a side. Transfer cooked beef to a side plate and continue until all of the beef is browned and set aside. (If your skillet ever runs dry, you can add more oil, as needed).
  • Add an additional teaspoon of avocado oil (if needed) and the toasted sesame oil. Add the onions, crushed red pepper flakes, ground sichuan peppercorns, cumin and garlic. Toast spices, stirring, until fragrant, 1 to 2 minutes, being careful not to burn.
  • Add the beef and toss until well coated in the spices. Add the coconut aminos, fish sauce rice vinegar, and green onions. Stir to combine. Cook, stirring, until the sauce has just thickened, 2 to 3 more minutes.