Editorial sample recipeChineseintermediateHalalHigh-ProteinDairy-Free

Sichuan Beef Stir-Fry With Garlic Sprouts And Cumin

Name: Sichuan Beef Stir-Fry With Garlic Sprouts And Cumin
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400 g Beef flank steak, thinly sliced across the grain; 150 g Garlic sprouts (or garlic chives), cut into 2-inch pieces; 2 tbsp Halal soy sauce, divided; 1 tbsp Cornstarch; 1 tsp Ground cumin; 0.5 tsp Sichuan peppercorn powder; 1 tbsp Dried chili flakes; 3 clove Garlic, minced; 2 tbsp Vegetable oil, divided

A fragrant, fast-paced stir-fry featuring tender velvetted beef tossed with crunchy garlic sprouts, toasted cumin, and tingling Sichuan peppercorns.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Sichuan Beef Stir-Fry With Garlic Sprouts And Cumin

AI illustration

Technique to learn

Velvetting

Marinating lean protein in cornstarch and liquid before searing to protect it from drying out over high heat.

Instructions

Step 1: In a bowl, toss the sliced beef with 1 tablespoon of soy sauce and cornstarch until evenly coated. Rest for 10 minutes.
Step 2: Heat 1 tablespoon of vegetable oil in a wok or large heavy skillet over high heat until shimmering.

Step 3: Add the marinated beef in a single layer and sear without moving for 1 minute, then stir-fry for another minute until lightly browned. Transfer beef to a plate.

Step 4: Add the remaining 1 tablespoon of oil to the wok, turn heat to medium, and add minced garlic, ground cumin, Sichuan peppercorn powder, and chili flakes. Stir for 30 seconds until fragrant.

Step 5: Add the garlic sprouts and stir-fry over high heat for 1 to 2 minutes until bright green and tender-crisp.

Step 6: Return the cooked beef to the wok, add the remaining 1 tablespoon of soy sauce, and toss vigorously over high heat for 1 minute to combine.

Step 7: Serve hot with cooked white rice.

Cooking tips

Velvetting the beef with cornstarch locks in juices and ensures tender meat during fast, high-heat stir-frying.
Be careful not to burn the spice powders when frying them in oil; lower the heat briefly if needed.
Original home-cooking adaptation inspired by Chinese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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