Beef Stir-fry with Cumin
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 21 G., saturated fats 5 G., proteins 30 G., carbohydrates 41 G., fiber 2 G., cholesterol 79 mg, sodium 481 mg, sugar 2 G.
Calories 470, total fat 21 G., saturated fats 5 G., proteins 30 G., carbohydrates 41 G., fiber 2 G., cholesterol 79 mg, sodium 481 mg, sugar 2 G.
Thin strips of beef are marinated for a few minutes in an Asian marinade, then stir-fried with sweet and hot peppers over high heat. Cumin imparts a unique flavor and aroma to the meat. Serve the stir-fry with cooked rice, garnished with herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 skirt steak weighing 450 g, cut along the grain into strips 0.5 cm thick.
- 4 tsp cumin seeds
- 1 tbsp. lightly salted soy sauce
- 2 tsp. dark sesame oil
- 1 teaspoon of sugar
- 1 yellow bell pepper
- 1 Fresno pepper
- 1 bunch of green onions
- 1 tbsp + 1 tsp vegetable oil
- 1 cup fresh cilantro (leaves and thin stems)
- 3 cups cooked white rice, for serving
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Cooking the dish according to the recipe:
- Season the steak with salt and black pepper. Grind 2 teaspoons of cumin seeds in a spice grinder (or crush them in the bottom of a frying pan). Combine the chopped steak in a large bowl with the ground cumin, soy sauce, sesame oil, and sugar; let sit for 10 minutes. Meanwhile, chop the bell pepper, slice the chili into very thin rings, and slice the green onion into 2-cm pieces.
- Heat a large skillet or wok over high heat. Add 1 tablespoon of vegetable oil, then add the bell pepper, chili, green onions, and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Stir a few times and continue cooking until tender, about 1 more minute; transfer to a large plate.
- Add the remaining 1 teaspoon of vegetable oil to the skillet, then add the meat, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons of cumin and cook, undisturbed, until the steak is crispy around the edges, 3-5 minutes. Stir a few times and continue cooking until cooked through, 2-3 minutes. Drain any excess fat from the skillet, then return the vegetables to the skillet along with half the cilantro; toss to combine. Serve the stir-fry over rice, garnished with the remaining cilantro.
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