Omnivore's Cookbook · by Maggie Zhu★ 5.0 (5)
Cumin Beef (孜然牛肉)
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 52%
CARBS 17G18% OF CAL
2G FIBER0G ADDED3G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 24G55% OF CAL
6G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy, tender beef steak coated in bold cumin and Sichuan peppercorn flavors with a touch of heat. A restaurant-quality stir-fry that comes together quickly for weeknight dinners.
mainchinesestir frybeef🍳 skillet🍜 wokdairy freegluten free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb beef flank steak
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon vegetable oil
- 2 tablespoons cumin powder
- 2 teaspoons Sichuan chili flakes ((or Korean chili flakes))
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground Sichuan peppercorns ((or black pepper))
- 1/4 cup cornstarch
- 3 tablespoons peanut oil ((or vegetable oil))
- 8 dried Chinese chili peppers (, halved crosswise and seeds removed)
- 1 small red onion (, sliced into 1/2” (1 cm) thick pieces)
- 1 tablespoon ginger (, minced)
- 5 cloves garlic (, sliced)
- 1 tablespoon toasted white sesame seeds ((for garnish))
- 1/4 cup loosely packed cilantro ((Optional, for garnish))
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 52%
CARBS 17G18% OF CAL
2G FIBER0G ADDED3G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 24G55% OF CAL
6G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 372mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 581mg
- Calcium
- 77mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.