Prepare the beef and onions: Slice the beef thinly against the grain for tenderness. Slice the onion and set it aside.
Heat the pan: In a large wok or skillet, heat the oil over medium-high heat. Once hot, add the sliced beef in a single layer. Allow it to sear without stirring for 2-3 minutes until browned. Flip and cook for another 2 minutes, then remove the beef from the pan and set it aside.
Sauté the onions and garlic: In the same pan, add the sliced onions and cook for about 5 minutes, stirring occasionally, until they soften and caramelize. Add the garlic and cook for another 1-2 minutes, being careful not to burn it.
Spice it up: Sprinkle the cumin (and coriander, if using) over the onions and garlic. Stir to coat, allowing the spices to toast and release their fragrance for 1 minute.
Combine the beef and sauce: Return the cooked beef to the pan. Add the soy sauce, oyster sauce, vinegar, and sugar. Stir to combine everything and coat the beef and onions in the flavorful sauce. Pour in the water or beef broth, bringing the mixture to a simmer for 2-3 minutes until the sauce thickens slightly.
Taste and adjust: Taste the stir-fry and season with salt, pepper, or more spices as needed. For a touch of heat, add a sprinkle of red pepper flakes.
Serve: Garnish with fresh cilantro and serve hot over steamed rice or noodles.
Tips for Serving and Storing:
Serving suggestions: This stir-fry is delicious when served over steamed jasmine rice, brown rice, or rice noodles. You can also pair it with a side of sautéed greens, such as spinach or bok choy, to add more color and nutrition to the meal.
Storing leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. You may need to add a splash of water or broth to loosen the sauce when reheating.
Variants:
Vegetarian version: Swap the beef for tofu or tempeh. Press and cube the tofu before stir-frying to get a crispy texture.
Add more veggies: For a heartier meal, include bell peppers, mushrooms, carrots, or broccoli in the stir-fry. These vegetables complement the cumin flavor beautifully.
Spicy twist: If you like heat, add sliced fresh chilies or increase the amount of red pepper flakes. A dash of chili oil would also work well to amp up the spice.
FAQ:
Can I use a different cut of beef?
Yes, you can use any tender cut of beef, such as flank steak or ribeye. Just make sure to slice it thinly to ensure it cooks quickly and remains tender.
Can I make this recipe in advance?
While stir-fries are best served fresh, you can prepare the ingredients ahead of time. Slice the beef, onions, and garlic, and keep them in the fridge. You can also make the sauce in advance and store it in a jar.
Can I freeze the leftovers?
Yes, this stir-fry can be frozen for up to 2 months. Just allow it to cool before transferring it to an airtight container or freezer bag. Reheat thoroughly before serving.
Can I adjust the sweetness of the sauce?
Absolutely! If you prefer a sweeter stir-fry, add a bit more sugar or honey. If you want it less sweet, reduce or eliminate the sugar entirely.
Enjoy your delicious and aromatic Onion and Cumin Beef Stir-Fry, a meal that’s as quick as it is flavorful!
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