Quick Cumin Beef Stir-Fry Recipe

Ingredients

For the Steak:

• 1.5 pounds flank steak (sirloin works too)
• 1 teaspoon avocado oil
• 1 tablespoon coconut aminos
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons tapioca starch (arrowroot is fine)

For the Stir Fry:

• 2 tablespoons avocado oil, plus more as needed
• 1 teaspoon toasted sesame oil
• 1/2 cup thinly sliced white onion (about 1/2 small onion)
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 1/2 teaspoons ground Sichuan peppercorns (finely ground)
• 1 1/2 teaspoons ground cumin
• 6 garlic cloves, thinly sliced
• 1/4 cup coconut aminos
• 2 teaspoons fish sauce
• 1 tablespoon rice vinegar
• 4 green onions, green parts only, cut into 2-inch pieces

Instructions

For the Steak:

1. On a cutting board, trim any excess fat and, if desired, tenderize the steak by lightly pounding it with a meat mallet 20–30 times. Slice the steak thinly (about 1/4 inch thick) into 2–3 inch strips or thin bite-sized pieces.
2. In a large bowl, combine the sliced steak with 1 teaspoon avocado oil, 1 tablespoon coconut aminos, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and the tapioca starch. Toss until the pieces are evenly coated. Let the steak marinate at room temperature for 20–30 minutes.

For the Stir Fry:

1. Heat a large wok or heavy skillet over medium-high heat until very hot. Add 2 tablespoons avocado oil. Working in batches to avoid crowding, sear the steak until a golden-brown crust forms, about 2 minutes per side. Transfer the browned beef to a plate and continue until all beef is seared. Add more oil if the pan becomes dry.
2. If the pan needs it, add an additional teaspoon of avocado oil and the toasted sesame oil. Add the sliced onion, crushed red pepper flakes, ground Sichuan peppercorns, ground cumin, and sliced garlic. Stir and cook for 1–2 minutes until the spices are fragrant, taking care not to burn the garlic.
3. Return the cooked beef to the pan and toss with the spiced onion and garlic. Add the coconut aminos, fish sauce, and rice vinegar, stirring to combine. Add the green onion pieces and continue to cook, stirring, until the sauce slightly thickens and coats the beef, about 2–3 minutes.
4. Adjust seasoning to taste. Remove from heat and serve immediately over rice, cauliflower rice, or steamed greens.

Nutrition information varies by ingredients and serving size; the values provided in many online calculators are approximate.

Additional Info

Author: Alex Snodgrass

Notes and Tips:

• To get an even sear, let the pan get very hot before adding the oil and meat. Don’t overcrowd the pan — browning in batches prevents steaming and builds flavor.
• Toast whole Sichuan peppercorns and grind them if you prefer a fresher, more vibrant aroma. If you only have ground peppercorns, use sparingly and adjust to taste.
• This recipe stores well: refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture.
• For a milder version, reduce the crushed red pepper flakes and Sichuan peppercorns. For more heat, add sliced fresh chiles or a pinch of chili oil.