Ingredients
- 1 tablespoon cumin seeds, crushed (see Tip)
- 3/4 pound steak, such as sirloin, boneless short rib, New York strip or rib eye, cut against the grain into 1/4-inch-thick slice s (see Tip)
- 4 tablespoon ssoy sauce, divided
- 2 teaspoon scornstarch, divided
- 4 garlic clove s, finely grated
- 1(1-inch piece) fresh ginger, finely grated
- 1 tablespoon sriracha
- 2 teaspoon ssugar
- 2 teaspoon sapple cider vinegar
- 1 tablespoon vegetable oil
- 12 ounce sgreen beans, trimmed and halved
- Kosher salt
- Cooked jasmine rice, for serving
Instructions
- 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)
- 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.
- 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.
- Add 1/2 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.
- 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.
Tips
Tips 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. 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.