Crispy Xinjiang Beef with Peppers
Tender beef seared until the edges char, tossed with cumin-spiced peppers and celery in a high-heat wok. A viral Xinjiang classic that hits in under 20 minutes with one skillet.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry with paper towels. Season with salt, pepper, and 0.5 tsp cumin.
Step 2
Heat 1 tbsp oil in a 12-inch skillet over high heat until it shimmers, about 90 seconds.
Step 3
Add beef in a single layer without stirring. Sear 2 minutes until edges are charred and golden.
Step 4
Flip beef, sear another 90 seconds, then transfer to a plate. Edges should look deeply caramelized.
Step 5
Add remaining oil and cumin seeds to the skillet. Toast 30 seconds until fragrant, stirring constantly.
Step 6
Add peppers, celery, and ginger. Stir-fry 3 minutes until peppers soften and edges blister slightly.
Step 7
Return beef and scallions to the skillet. Pour soy sauce over top, toss everything 1 minute until coated.
Step 8
Serve immediately while beef is still warm and peppers have charred spots.
Tools you’ll need
- 12-inch skillet or wok
- paper towels
- wooden spoon or spatula
- cutting board
- sharp knife
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