The Best Cumin Beef

Time :1

Yield :4 servings

Recipe Background

Beef up your next dinner with something fresh and filling. The Best Cumin Beef stirs up big flavor just for you! Bite-sized pieces of tender flank steak are marinated and stir-fried with a flavorful cumin-infused sauce for the perfect take-out-at-home meal. The Best Cumin Beef really is the best combination of fresh ingredients and spices that will awaken your taste buds. Stir up the best tonight!

Ingredients

For the steak:

1 1/2 pounds flank or sirloin steak
1 teaspoon avocado oil
1 tablespoon coconut aminos
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons tapioca starch or arrowroot

For the stir-fry:

2 tablespoons avocado oil plus more, to taste
1 teaspoon toasted sesame oil
1/2 cup white onion thinly sliced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons ground Sichuan peppercorns
1 1/2 teaspoons ground cumin
6 cloves garlic thinly sliced
1/4 cup coconut aminos
2 teaspoons fish sauce
1 tablespoon rice vinegar
4 green onions green parts only, cut into 2-inch pieces

Directions

On a cutting board with a meat mallet, add the flank steak and pound under tenderized, about 20-30 hits with the mallet.
With a sharp knife, cut the pounded flank steak into 1/4-inch-thick, 3-inch-long bite-sized pieces. Make sure to cut against the grain.
In a large bowl, add the flank steak pieces, 1 teaspoon of the avocado oil, 1 tablespoon of the coconut aminos, the salt, the black pepper, and the tapioca starch and toss until well-combined.
Let the steak marinate at room temperature until the flavors have soaked into the meat, about 20-30 minutes.
In a large wok or skillet over medium-high heat, add 2 tablespoons of the avocado oil.
In batches, add the marinated flank steak pieces and cook, while stirring frequently, until a golden-brown crust begins to form on the meat and it reaches an internal temperature of at least 135 degrees F for medium-rare, about 2 minutes per side.
Transfer the cooked flank steak pieces to a paper-towel-lined plate to drain and repeat the cooking process with the remaining beef until all of it is browned. Make sure to add the extra avocado oil, as needed, to the pan before each batch.
In the same wok or skillet, add the extra avocado oil and the toasted sesame oil.
Add the white onions, the crushed red pepper flakes, the ground Sichuan peppercorns, the cumin, and the garlic and cook, while stirring constantly, until fragrant, about 1-2 minutes. Be careful not to burn the spices.
Add the flank steak pieces to the white onion mixture and toss to coat.
Add the remaining coconut aminos, the fish sauce, rice vinegar, and the green onions to the flank steak mixture and cook, while stirring constantly, until the sauce mixture has just thickened, about 2-3 minutes.
Serve.