Spicy and fragrant beef stir fry with long green peppers and onions. A delicious combination and easy dinner in 30 minutes!
The Inspiration
My parents gave me a bunch of long green peppers from their garden so I tried to figure out a way to incorporate them into a recipe.
I thought back to the spicy cumin lamb dish I tried at All Blue Seafood in Edison, NJ. I was pleasantly surprised by the flavors and loved the spiciness from the Sichuan peppercorns.
Sichuan peppercorns are not as spicy as you would think. It's a different kind of spicy with citrus notes and gives a little tingly feeling in your mouth.
Why You'll Love this Recipe
- It's a quick and easy meal in 30 minutes!
- Flavortown: earthy, spicy, citrus flavors from the combination of cumin and Sichuan peppercorns.
- The beef is super tender. We tenderize it with corn starch, baking soda, and oil.
Ingredients
To stay true to the recipe, I recommend substituting as little as possible. However, you can use green bell peppers instead of long green peppers.
If you can't find Shaoxing wine, try dry cooking sherry, mirin (Japanese sweet cooking wine), or sake (Japanese rice wine).
Instructions
- In a bowl, mix flank steak, corn starch, baking soda and oil. Set aside for 15 minutes to tenderize the meat.
- In a large skillet or wok on medium high heat, add 2 tbsp. oil and sear the beef in batches. Set aside.
- Add in long green peppers and onions and stir fry for 3 minutes.
- Add in remaining ingredients and toss the beef in. Stir fry for 2 minutes.
Tasty Tips
- Place the steak in the freezer for 1 hour or until partially frozen. This will firm up the meat and make it easier to slice the steak into thin pieces.
- Slice against the grain to ensure tenderness.
- Adjust the amount of Sichuan peppercorns to your taste!
More Easy Stir Fry Dishes You'll Love!
Cumin-Sichuan Peppercorn Beef Stir Fry
Ingredients
For the Steak
- 1 pound flank steak thinly sliced against the grain
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon canola oil
For the Stir Fry
- 2 tablespoon canola oil
- 1 large onion thinly sliced
- 1 pound long green peppers thinly sliced
- 2 teaspoons ground cumin
- 1 tablespoon Sichuan peppercorns crushed
- 3 cloves garlic minced
- 2 tablespoons shaoxing wine
- 3 tablespoons soy sauce
- salt to taste
Instructions
- In a bowl, mix flank steak, corn starch, baking soda and oil. Set aside for 15 minutes to tenderize the meat.
- In a large skillet or wok on medium high heat, add 2 tbsp. oil and sear the beef in batches. Set aside.
- Add in long green peppers and onions and stir fry for 3 minutes.
- Add in remaining ingredients and toss the beef in. Stir fry for 2 minutes.
Notes
- Place the steak in the freezer for 1 hour or until partially frozen. This will firm up the meat and make it easier to slice the steak into thin pieces.
- Slice against the grain to ensure tenderness.
- Adjust the amount of Sichuan peppercorns to your taste!
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