Cumin-Sichuan Beef

with Cabbage, Peppers & Peanuts

35 MIN

10 SmartPoints®

2 Servings

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From the Test Kitchen

The star of this one-pan 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.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

440 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
2 cloves Garlic
1 Zucchini
4 oz Sweet Peppers
½ lb Cabbage
2 Scallions
3 Tbsps Cumin & Sichuan Peppercorn Sauce
1 Tbsp Honey
1 Tbsp Rice Vinegar
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. Roughly chop the peanuts. 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 stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Combine in a large bowl; add the sliced white bottoms of the scallions. In a separate 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 beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 teaspoon 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.

3 Start the stir-fry:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat 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 prepared cabbage mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4 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 finished stir-fry garnished with the sliced green tops of the scallions and chopped peanuts. Enjoy!