Cumin Beef Stir-Fry

Cumin-rubbed skirt steak cooks up fast, tender and flavorful in this simple stir-fry. Dovetailing Tip: Use the pound of steak that you reserved on day 5 in today's recipe.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 490

1 pound skirt steak, cut along the grain into 1/4-inch-thick strips
kosher salt and freshly ground pepper
4 teaspoons cumin seeds
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
1 yellow bell pepper
1 fresno chile pepper
1 bunch scallions
1 tablespoon plus 1 teaspoon vegetable oil
1 cup fresh cilantro (leaves and tender stems)
3 cups cooked white rice, for serving

Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.

Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.

Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.


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