Chinese · intermediate
Sichuan Beef Stir-Fry With Garlic Sprouts And Cumin
A fragrant, fast-paced stir-fry featuring tender velvetted beef tossed with crunchy garlic sprouts, toasted cumin, and tingling Sichuan peppercorns.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, toss the sliced beef with 1 tablespoon of soy sauce and cornstarch until evenly coated. Rest for 10 minutes.
- 02
Heat 1 tablespoon of vegetable oil in a wok or large heavy skillet over high heat until shimmering.
- 03
Add the marinated beef in a single layer and sear without moving for 1 minute, then stir-fry for another minute until lightly browned. Transfer beef to a plate.
- 04
Add the remaining 1 tablespoon of oil to the wok, turn heat to medium, and add minced garlic, ground cumin, Sichuan peppercorn powder, and chili flakes. Stir for 30 seconds until fragrant.
- 05
Add the garlic sprouts and stir-fry over high heat for 1 to 2 minutes until bright green and tender-crisp.
- 06
Return the cooked beef to the wok, add the remaining 1 tablespoon of soy sauce, and toss vigorously over high heat for 1 minute to combine.
- 07
Serve hot with cooked white rice.
A LITTLE KITCHEN KNOW-HOW
Velvetting
Marinating lean protein in cornstarch and liquid before searing to protect it from drying out over high heat.
Notes from the kitchen
- Velvetting the beef with cornstarch locks in juices and ensures tender meat during fast, high-heat stir-frying.
- Be careful not to burn the spice powders when frying them in oil; lower the heat briefly if needed.
- Original home-cooking adaptation inspired by Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
