Cumin-Sichuan Beef Stir-Fry

with Rice, Cabbage & Peanuts

35 MIN

+$0.95/serving 2 Servings

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with Flank Steaks

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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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
½ cup Long Grain White Rice
3 Tbsps Cumin & Sichuan Peppercorn Sauce
2 cloves Garlic
1 Tbsp Honey
1 Red, Yellow, Or Orange Bell Pepper
1 Zucchini
1 Tbsp Rice Vinegar
½ lb Cabbage
2 Scallions
1 Tbsp Soy Sauce
3 Tbsps Roasted Peanuts

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

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 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the finished stir-fry and sliced steaks. Garnish with the sliced green tops of the scallions and chopped peanuts. Enjoy!