25-Minute Xinjiang Beef with Cumin & Chili
Tender beef strips wok-seared with celery and bell peppers, finished with toasted cumin and chili flakes for that signature Xinjiang heat and aroma. Serve over noodles or rice for a complete weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Toast cumin seeds in a wok or large skillet over medium heat for 1 minute until fragrant, then transfer to a small bowl.
Step 2
Increase heat to high. Add 2 tbsp oil to the wok until it shimmers, about 30 seconds.
Step 3
Add beef in a single layer without stirring for 1 minute until the bottom caramelizes, then stir and cook until no pink remains, ~2 minutes total.
Step 4
Push beef to the side. Add remaining oil, then garlic, and stir for 20 seconds until fragrant.
Step 5
Add celery and peppers, tossing constantly for 2–3 minutes until vegetables are tender-crisp with charred edges.
Step 6
Pour in soy sauce, sprinkle the toasted cumin and chili flakes over everything, toss for 30 seconds, then serve immediately.
Tools you’ll need
- 14-inch wok or large skillet
- small bowl
- tongs or wooden spoon
- knife and cutting board
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