Beef And Onions With Cumin Recipes

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CUMIN & ONION MARINATED BEEF



Cumin & onion marinated beef image

Based on the Brazilian dish churrasco, steak is flavoured with tangy Worcestershire sauce, spices, citrus and garlic

Provided by Jennifer Joyce

Categories     Main course

Time 20m

Number Of Ingredients 9

1kg thick bavette or onglet steak , see tip below
2 tbsp gluten-free Worcestershire sauce
3 garlic cloves , crushed
juice 2 limes
2 tbsp red wine vinegar
1 tbsp cumin seed
1 tbsp chilli flakes
1 small onion , grated
2 tbsp olive oil , plus extra for drizzling

Steps:

  • Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hr before grilling.
  • Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see 'goes well with', right).

Nutrition Facts : Calories 306 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 31 grams protein, Sodium 0.4 milligram of sodium

BEEF AND ONIONS WITH CUMIN



Beef and Onions with Cumin image

A very tasty stew that goes beautifully with rice and a crisp mixed salad. I got the basic recipe from a book purchased from a second hand shop and have adapted it. I sometimes add mushrooms and also serve it with a dollop of sour cream.

Provided by Tansy1308

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs chuck steaks or 1 1/2 lbs beef blade steak
12 ounces onions
1 tablespoon oil
1 tablespoon butter
1 tablespoon plain flour
1 1/2 cups beef stock
1 clove garlic
1 teaspoon cumin
1/2 teaspoon marjoram
1 tablespoon wine vinegar
salt & freshly ground black pepper

Steps:

  • Cut meat across the grain into thin fingerlength strips.
  • Peel onions, slice crossways and separate into rings.
  • Put the butter and oil into frying pan.
  • Add the onion rings and cook covered, over a low heat until transparent.
  • Turn them over constantly so that they cook evenly, but do not brown- remove from pan.
  • Increase heat, put strips of meat into pan and brown.
  • Add onion rings, sprinkle with flour and stir.
  • When flour begins to colour, pour in stock.
  • Add peeled and crushed garlic, cumin, marjoram, wine vinegar, salt and pepper.
  • Stir well, then cover and simmer for 1 hour over a moderate heat or until tender.

CUMIN BEEF STIR-FRY



Cumin Beef Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound skirt steak, cut along the grain into 1/4-inch-thick strips
Kosher salt and freshly ground pepper
4 teaspoons cumin seeds
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
1 yellow bell pepper
1 Fresno chile pepper
1 bunch scallions
1 tablespoon plus 1 teaspoon vegetable oil
1 cup fresh cilantro (leaves and tender stems)
3 cups cooked white rice, for serving

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.

HUNAN BEEF WITH CUMIN



Hunan Beef With Cumin image

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

1 tablespoon Shaoxing wine or good medium-dry sherry
1/2 teaspoon salt
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon potato starch or flour
12 ounces boneless short rib or other beef steak
1 3/4 cups peanut oil
2 teaspoons minced ginger
1 tablespoon finely chopped garlic
2 fresh red chilies (tien tsin or Thai red chiles), seeded and finely chopped
2 to 4 teaspoons dried chili flakes
2 teaspoons ground cumin
Salt
2 scallions, green parts only, finely sliced
1 teaspoon sesame oil

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

CREAMY BEEF AND ONIONS



Creamy Beef and Onions image

If your family leans toward beef recipes, give this one from Jennifer Rahe a try. Her stick-to-your-ribs mainstay gets its tang from a low-fat sauce of yogurt and gravy. "Add a tossed salad and a basket of biscuits for a complete meal," she suggests from St. Cloud, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
2 cups sliced fresh mushrooms
2 medium onions, cut into thin wedges
1 garlic clove, minced
1 jar (12 ounces) fat-free beef gravy
2/3 cup reduced-fat plain yogurt
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme
1/8 teaspoon pepper
Hot cooked noodles
4 teaspoons minced fresh parsley

Steps:

  • In a nonstick skillet, cook the beef, mushrooms and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a small bowl, combine the gravy, yogurt, Worcestershire sauce, thyme and pepper; pour over beef. Cook until heated through. Serve with noodles; sprinkle with parsley.

Nutrition Facts : Calories 266 calories, Fat 9g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

CUMIN BEEF KEBABS



Cumin Beef Kebabs image

Categories     Beef     Broil     Marinate     Low Carb     Low Fat     Low Cal     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 pound lean beef (top sirloin or tri-tip), well trimmed, cut into 1-inch pieces
1/4 cup low-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon ground cumin
8 small bamboo skewers
16 cherry tomatoes
1 small onion, cut into 16 small pieces

Steps:

  • Combine first 4 ingredients in bowl. Season generously with pepper. Cover and refrigerate overnight.
  • Prepare barbecue (high heat) or preheat broiler. Thread beef onto 8 skewers, threading 2 tomatoes and 2 onion pieces onto each. Grill or broil until beef is tender, turning occasionally, about 6 minutes for medium rare.

CUMIN-SCENTED STIR-FRIED BEEF WITH CELERY



Cumin-Scented Stir-Fried Beef with Celery image

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

6 ounce steak such as blade or flank (trim any fat and gristle)
2 1/2 teaspoon reduced-sodium soy sauce, divided
1/2 teaspoon cornstarch, divided
2 tablespoon Chinese rice wine or medium-dry Sherry
2 teaspoon vegetable oil, divided
1/2 teaspoon minced peeled ginger
1/2 teaspoon minced garlic
1/8 teaspoon cumin seeds
1/8 teaspoon hot red-pepper flakes
2 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately
Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

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.

BEETS WITH ONION AND CUMIN



Beets with Onion and Cumin image

If you like beets, you'll love this recipe. For those who don't like beets, they may just change their minds.

Provided by SHECOOKS2

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 9

2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 ½ teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 ½ cups water
1 teaspoon salt

Steps:

  • Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
  • Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 16.7 g, Fat 7.5 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 849.3 mg, Sugar 10.1 g

MONGOLIAN BEEF AND SPRING ONIONS



Mongolian Beef and Spring Onions image

A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.

Provided by vkarlson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
½ teaspoon grated fresh ginger root
½ cup soy sauce
½ cup water
⅔ cup dark brown sugar
1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
¼ cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions, cut in 2-inch lengths

Steps:

  • Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
  • Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
  • Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
  • Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  • Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 54.7 g, Cholesterol 27.2 mg, Fat 12.1 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 2.8 g, Sodium 1861.8 mg, Sugar 38.8 g

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