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Spicy Cumin Beef Stir Fry
Ingredients & Equipment
Ingredients
1.5 pounds flank steak
3 tablespoons avocado oil
0.25 cup coconut aminos
1 teaspoon kosher salt
0.5 teaspoon black pepper
2 teaspoons tapioca starch
1 teaspoon sesame oil
0.5 cup white onion
0.5 teaspoon red pepper flakes
1.5 teaspoons sichuan peppercorns
1.5 teaspoons ground cumin
6 garlic clove
2 teaspoons fish sauce
1 tablespoon rice vinegar
4 spring onion
3 tablespoons avocado oil
0.25 cup coconut aminos
1 teaspoon kosher salt
0.5 teaspoon black pepper
2 teaspoons tapioca starch
1 teaspoon sesame oil
0.5 cup white onion
0.5 teaspoon red pepper flakes
1.5 teaspoons sichuan peppercorns
1.5 teaspoons ground cumin
6 garlic clove
2 teaspoons fish sauce
1 tablespoon rice vinegar
4 spring onion
Equipment
Bowl
Wok
Meat Tenderizer
Cutting Board
Instructions
- Place the steak on a cutting board. Optionally, tenderize it with a meat mallet. Slice into thin 1/4 inch strips, about 3 inches long.
- Flank Steak - 1.5 pounds
- In a large bowl, combine sliced steak, 1 teaspoon avocado oil, 1 tablespoon coconut aminos, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and tapioca starch. Toss until well combined and let it marinate at room temperature for 20-30 minutes.
- Flank Steak - 1.5 pounds
- Avocado Oil - 1 teaspoon
- Coconut Aminos - 1 tablespoon
- Kosher Salt - 1 teaspoon
- Black Pepper - ½ teaspoon
- Tapioca Starch - 2 teaspoons
- Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of avocado oil. In batches, sear the beef until a golden brown crust forms, about 2 minutes per side. Transfer cooked beef to a plate and set aside.
- Avocado Oil - 2 tablespoons
- Flank Steak - 1.5 pounds
- Add an additional teaspoon of avocado oil and sesame oil to the wok. Add chopped onions, red pepper flakes, Sichuan peppercorns, ground cumin, and whole garlic cloves. Toast spices, stirring, until fragrant, 1-2 minutes.
- Avocado Oil - 1 teaspoon
- Sesame Oil - 1 teaspoon
- White Onion - ½ cup
- Red Pepper Flakes - ½ teaspoon
- Sichuan Peppercorns - 1.5 teaspoons
- Ground Cumin - 1.5 teaspoons
- Garlic Clove - 6
- Return the beef to the wok and toss until well coated in the spices. Add 1/4 cup coconut aminos, 2 teaspoons fish sauce, 1 tablespoon rice vinegar, and chopped spring onions. Stir to combine and cook until the sauce thickens, 2-3 minutes.
- Flank Steak - 1.5 pounds
- Coconut Aminos - ¼ cup
- Fish Sauce - 2 teaspoons
- Rice Vinegar - 1 tablespoon
- Spring Onion - 4
Notes
The new recipe introduces Sichuan peppercorns for a unique spicy kick and enhances the flavor profile with additional spices. The cooking method remains similar, but the marinade and spice blend have been adjusted for a more robust taste.
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