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Cumin-Sichuan Beef Stir-Fry
with Rice, Cabbage & Peanuts
35 MIN
2 Servings
From the Test Kitchen
The star of this vibrant dish is the rich, fragrant sauce that brings together tender beef and crisp vegetables, which highlights earthy cumin and tingly Sichuan peppercorn, a prized spice popular in its namesake cuisine.
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NutritionPER SERVING
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Calories760 Cals (est.)
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fresh
ingredients
Title
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10 oz Thinly Sliced Beef
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½ cup Long Grain White Rice
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2 cloves Garlic
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1 Zucchini
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1 Red, Yellow, Or Orange Bell Pepper
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½ lb Red Cabbage
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2 Scallions
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3 Tbsps Cumin & Sichuan Peppercorn Sauce
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1 Tbsp Honey
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1 Tbsp Rice Vinegar
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1 Tbsp Soy Sauce
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3 Tbsps Roasted Peanuts
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the soy sauce, vinegar, honey (kneading the packet before opening), and cumin-Sichuan sauce. Taste, then season with salt and pepper if desired.
2
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the beef
Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the stir-fry
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions, sliced cabbage, diced pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
5
Finish the stir-fry & serve your dish
Add the cooked beef and sauce (carefully, as the liquid may splatter) to the pan. Cook, stirring frequently, 2 to 3 minutes, or until heated through and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the sliced green tops of the scallions and chopped peanuts. Enjoy!
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the soy sauce, vinegar, honey (kneading the packet before opening), and cumin-Sichuan sauce. Taste, then season with salt and pepper if desired.
2
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the beef
Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the stir-fry
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions, sliced cabbage, diced pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
5
Finish the stir-fry & serve your dish
Add the cooked beef and sauce (carefully, as the liquid may splatter) to the pan. Cook, stirring frequently, 2 to 3 minutes, or until heated through and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the sliced green tops of the scallions and chopped peanuts. Enjoy!
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