Cumin Beef and Green Bean Stir-Fry
Published June 24, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon cumin seeds, crushed (see Tip)
¾ pound steak, such as sirloin, boneless short rib, New York strip or rib eye, cut against the grain into ¼-inch-thick slices (see Tip)
4 tablespoons soy sauce, divided
2 teaspoons cornstarch, divided
4 garlic cloves, finely grated
1 (1-inch piece) fresh ginger, finely grated
1 tablespoon sriracha
2 teaspoons sugar
2 teaspoons apple cider vinegar
1 tablespoon vegetable oil
12 ounces green beans, trimmed and halved
Kosher salt
Cooked jasmine rice, for serving
Nutritional analysis per serving (4 servings)
25 grams carbs; 66 milligrams cholesterol; 335 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 4 grams fiber; 1028 milligrams sodium; 22 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine steak, cumin, 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to evenly coat the steak. Set aside. (Steak can be marinated, refrigerated, up to 3 hours in advance)
- Step 2
In a small bowl, combine the remaining 3 tablespoons soy sauce and 1 teaspoon cornstarch with the garlic, ginger, sriracha, sugar and vinegar. Stir well to combine.
- Step 3
Heat a wok or large skillet over medium-high. Once warmed through, add oil and swirl to coat the bottom of the pan. Add steak and cook, undisturbed, until charred on the underside and still pink on the surface, 1 to 2 minutes. Stir and toss briefly, then transfer the steak to a plate.
- Step 4
Add ½ cup water to the pan to deglaze it, using a wooden spoon to scrape up any browned bits. Add green beans, season with salt and stir-fry until the green beans are crisp-tender and about 1 tablespoon of liquid remains, 3 to 5 minutes.
- Step 5
Return the beef to the pan and pour in the soy sauce mixture. Cook, stirring frequently until warmed through and thickened, about 1 minute. Serve immediately over rice.
To crush cumin seeds, use a mortar and pestle or briefly pulse in a spice grinder. Another option is to chop the seeds on a cutting board or crush them under a skillet. Instead of cumin seeds, you can also use 2 teaspoons ground cumin.
To make the steak easier to slice, chill it in the freezer for 20 to 30 minutes.
Private Notes
Comments
This is great. I didn't have sriracha so used ketchup mixed with my homegrown gochugaru. I also used cheaper, tougher bottom round sliced very thin and left it in the marinade for 2 days in my fridge. Saved a couple bucks and it turned out meltingly tender. Perfect with rice and cucumber salad. I'd make it exactly the same way again.
@Quibble completely agreed nothing needs alteration. My family adored this. It will go into regular rotation. Perfect balance of flavors, perfectly cooked. Great find.
Made it as written. Excellent!
A friend who doesn't like spice was here so I used ketchup, and cut the sugar. Worked like a charm
Wow, so simple and so yummy. thank you
I've made this with asparagus twice and family loves it. Takes some work to grind the cumin seeds (I might get a grinder), and it's a little strong - I think I will dial it back to two tsp next time. Since it feeds three of us, I get good steak to go with it and it's worth it - and still cheaper than takeout.