Cumin Beef and Green Bean Stir-Fry
Published June 25, 2025
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon cumin seeds, crushed (see Tip)
- ¾pound steak, such as sirloin, boneless short rib, New York strip or rib eye, cut against the grain into ¼-inch-thick slices (see Tip)
- 4tablespoons soy sauce, divided
- 2teaspoons cornstarch, divided
- 4garlic cloves, finely grated
- 1(1-inch piece) fresh ginger, finely grated
- 1tablespoon sriracha
- 2teaspoons sugar
- 2teaspoons apple cider vinegar
- 1tablespoon vegetable oil
- 12ounces green beans, trimmed and halved
- Kosher salt
- Cooked jasmine rice, for serving
Nutritional analysis per serving (4 servings)
335 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 22 grams protein; 1028 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine steak, cumin, 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to evenly coat the steak. Set aside. (Steak can be marinated, refrigerated, up to 3 hours in advance)
- Step 2
In a small bowl, combine the remaining 3 tablespoons soy sauce and 1 teaspoon cornstarch with the garlic, ginger, sriracha, sugar and vinegar. Stir well to combine.
- Step 3
Heat a wok or large skillet over medium-high. Once warmed through, add oil and swirl to coat the bottom of the pan. Add steak and cook, undisturbed, until charred on the underside and still pink on the surface, 1 to 2 minutes. Stir and toss briefly, then transfer the steak to a plate.
- Step 4
Add ½ cup water to the pan to deglaze it, using a wooden spoon to scrape up any browned bits. Add green beans, season with salt and stir-fry until the green beans are crisp-tender and about 1 tablespoon of liquid remains, 3 to 5 minutes.
- Step 5
Return the beef to the pan and pour in the soy sauce mixture. Cook, stirring frequently until warmed through and thickened, about 1 minute. Serve immediately over rice.
- To crush cumin seeds, use a mortar and pestle or briefly pulse in a spice grinder. Another option is to chop the seeds on a cutting board or crush them under a skillet. Instead of cumin seeds, you can also use 2 teaspoons ground cumin.
- To make the steak easier to slice, chill it in the freezer for 20 to 30 minutes.
Private Notes
Comments
This is great. I didn't have sriracha so used ketchup mixed with my homegrown gochugaru. I also used cheaper, tougher bottom round sliced very thin and left it in the marinade for 2 days in my fridge. Saved a couple bucks and it turned out meltingly tender. Perfect with rice and cucumber salad. I'd make it exactly the same way again.
@Quibble completely agreed nothing needs alteration. My family adored this. It will go into regular rotation. Perfect balance of flavors, perfectly cooked. Great find.
Made it as written. Excellent!
Will make this again a reminder of the cooking in Xian. I used one teaspoon of Gochujong instead of one teaspoon of Siracha. The dish was spicy but not seriously hot.
Cooked the recipe as written but substituted asparagus for green beans as someone else recommended. This will be showing up on our table again! There were some leftover beef parts (we used boneless beef short ribs) and it made an excellent sandwich the next day.
This was excellent! I used top sirloin steak and substituted sugar snap peas for the green beans as that was what I had on hand. I added sliced mushrooms with the pea pods and used a scant teaspoon of sriracha but will add more next time.