Cumin-Sichuan Peppercorn Beef Stir Fry

Jenny

Spicy and fragrant beef stir fry with long green peppers and onions. A delicious combination and easy dinner in 30 minutes!

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Entrée

Cuisine Chinese

Servings

Calories 333 kcal

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!

Nutrition Estimate

Calories: 333kcalCarbohydrates: 7gProtein: 26gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 68mgSodium: 1092mgPotassium: 499mgFiber: 1gSugar: 2gVitamin A: 14IUVitamin C: 4mgCalcium: 49mgIron: 3mg

Keyword beef, Stir Fry

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