Cumin Beef

🛒 Ingredients

• Beef Flank Steak, thinly sliced 150 g · 220 kcal
• Cornstarch 4 g · 14 kcal
• Soy Sauce 18 g · 11 kcal
• Rice Vinegar 5 g · 1 kcal
• Sesame Oil 2 g · 18 kcal
• Granulated Sugar 3 g · 12 kcal
• Ground Cumin 5 g · 18 kcal
• Dried Chili Flakes 1 g · 4 kcal
• Sichuan Peppercorns 1 g · 4 kcal
• Garlic, minced 3 g · 4 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Green Bell Pepper, sliced 50 g · 10 kcal
• Yellow Onion, sliced 50 g · 20 kcal
• Vegetable Oil 10 g · 90 kcal
• Scallions, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. In a bowl, combine thinly sliced beef with half of the soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, and a pinch of ground cumin; mix well and marinate for 15-20 minutes.
2. In a small bowl, whisk together the remaining soy sauce, rice vinegar, granulated sugar, remaining cornstarch, and water to create the sauce.
3. Heat vegetable oil in a large wok or skillet over high heat until shimmering; add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned, then remove from the wok.
4. Add garlic, ginger, dried chili flakes, and Sichuan peppercorns to the wok; stir-fry for 30 seconds until fragrant.
5. Add the sliced green bell pepper and yellow onion to the wok; stir-fry for 2-3 minutes until slightly tender-crisp.
6. Return the beef to the wok, pour in the prepared sauce, and cook for another 1-2 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
7. Serve immediately, garnished with chopped scallions, preferably with steamed rice.