ONION AND CUMIN BEEF STIR-FRY: A Flavor-Packed Weeknight Favorite
Quick, bold, and aromatic — tender beef with toasted cumin and caramelized onions. Ready in under 30 minutes.
🥢 Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp cumin seeds
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 2 tbsp soy sauce (divided)
- 1 tbsp oyster sauce
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
⏱️ Details
Prep: 10 minutes | Cook: 12–15 minutes | Serves: 3–4
Pro tip
Slice the beef very thin and keep the pan hot — that fast sear is what keeps the meat tender.
🔥 Step-by-step Instructions
- Marinate the beef: Toss sliced flank steak with 1 tbsp soy sauce and ½ tsp ground cumin. Marinate at least 15 minutes.
- Heat the oil: Warm 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
- Sear the beef: Add beef in a single layer; stir-fry 2–3 minutes until browned. Remove and set aside.
- Toast the aromatics: In the same pan add garlic, ginger, and cumin seeds; stir 30 seconds until fragrant.
- Sauté the onion: Add sliced onion and stir-fry 2–3 minutes until beginning to soften.
- Bring back the beef: Return beef to the pan and toss with onions.
- Season and finish: Add remaining soy sauce, oyster sauce, and red pepper flakes. Stir-fry 1–2 minutes to coat. Adjust salt & pepper to taste.
- Garnish & serve: Plate and top with fresh cilantro if desired. Serve over jasmine rice, noodles, or in lettuce wraps.
💡 Pro Tips
- Slice beef thin and against the grain for tenderness.
- Keep the heat high — quick, hot stir-frying preserves juiciness and gives a light char.
- Do not overcrowd the pan; cook in batches if needed to maintain a good sear.
- Adjust soy and red pepper flakes to control saltiness and heat.
🍚 Serving Suggestions
Serve over steamed jasmine rice, fried rice, garlic noodles, or spoon into lettuce cups. Pairs well with stir-fried greens or a crisp cucumber salad.
