Cumin Scented Stir Fried Beef With Celery Recipes

STIR FRIED BEEF WITH CUMIN

Stir Fried Beef With Cumin image

Make and share this Stir Fried Beef With Cumin recipe from Food.com.

Provided by CobaltBlueMixer

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

12 ounces steak, trimmed into strips
1 tablespoon shaoxing wine
1/2 teaspoon salt
2 teaspoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
2 teaspoons gingerroot, finely chopped
1 tablespoon garlic, finely chopped
2 red chilies, seeded, stemmed and finely chopped
4 teaspoons chili flakes, dried
2 teaspoons cumin, ground
1 pinch salt, to taste
2 scallions, chopped
1 teaspoon sesame oil
4 tablespoons oil, for frying

Steps:

Marinate steak in shaoxing wine, 1/2 teaspoon salt, 2 teaspoons soy sauce, 1 tablespoon cornstarch and 1 tablespoon water.
Heat oil, stir-fry beef until meat separates. Set aside.
In the same pan, heat over high flame, ginger, garlic, red chilies, chili flakes and cumin and stir-fry until fragrant. Return the beef to the wok and stir well. Season with salt to taste.
Remove from heat and toss with scallions and sesame oil.

Nutrition Facts : Calories 762.6, Fat 63.8, SaturatedFat 17, Cholesterol 116.6, Sodium 1148.9, Carbohydrate 14.6, Fiber 3.3, Sugar 3.3, Protein 34.2

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

Ingredients

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.

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