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 monounsaturated 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!
This was so good. I didn't change a thing (well, except I used already ground up cumin because it was Tuesday night). It was perfect, husband loved it, it's going in rotation.
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