To get the full experience of our site please enable javascript.

×

Join us

For lots of delicious recipes and fun stuff

Join our new newsletter :) and be the first to know about our delicious, easy-peasy recipes and our handy chinese guides!

Cumin Beef Stir Fry for Jamie Oliver’s Food Tube

Crunchy jewels of cumin coat juicy strips of beef

We fondly remember discovering the combination of beef and cumin while we were on a childhood trip to Beijing.

We had ordered grilled beef skewers from a little hole-in-the-wall shop, and we watched with anticipation as the shop owner lavishly showered mysterious little brown seeds all over the plump pieces of meat. As we dug in, we discovered that the beef and toasted cumin pairing was the most marvellous explosion of flavour.

Cumin is rarely used in Cantonese cooking, but since that visit to Beijing we’ve been hooked on its delightful crunch and heady aroma. Give this stir-fry a go and we’re sure you will be too.

Serves
4, with rice
Ingredients

300g beef steak, cut into 5mm wide strips
2 tbsp vegetable oil
1 small carrot, cut into 5mm matchsticks
2 stalks celery, peeled and sliced on the diagonal
2 tbsp cumin seeds
1 tsp light soy sauce

for the marinade
1/4 tsp salt
1/2 tsp sugar
1/4 tsp bicarbonate of soda
1 tsp cornflour
1 tsp light soy sauce
1 tsp vegetable oil
2 tbsp water
1 garlic clove, finely diced

We fondly remember discovering the combination of beef and cumin while we were on a childhood trip to Beijing.

We had ordered grilled beef skewers from a little hole-in-the-wall shop, and we watched with anticipation as the shop owner lavishly showered mysterious little brown seeds all over the plump pieces of meat. As we dug in, we discovered that the beef and toasted cumin pairing was the most marvellous explosion of flavour.

Cumin is rarely used in Cantonese cooking, but since that visit to Beijing we’ve been hooked on its delightful crunch and heady aroma. Give this stir-fry a go and we’re sure you will be too.

GET THE METHOD →

In a bowl, thoroughly mix the marinade ingredients with the beef. Cover and leave to marinate in the fridge for at least an hour, or ideally 4 hours if you have the time.
Heat 1 tablespoon oil in a wok (or large frying pan) over a medium heat. Add the carrots and give them a quick toss in the oil. Sprinkle on about a tablespoon of cold water, and immediately cover the wok with a lid to trap in the steam. Leave for a minute or two until the carrots have softened, before adding the celery and giving everything a quick stir-fry. Transfer the carrots and celery to a bowl and set aside.
In the wok heat 1/2 tablespoon of oil over a high heat. Add the marinated beef strips and arrange them in a single layer. Fry, undisturbed, until the strips turn golden brown underneath and lift off the base of the wok without sticking.
Stir-fry the beef for a few more minutes until there is a golden crust on all the edges. Make a little well in the centre of the wok and add the remaining 1/2 tbsp of oil. Allow the mini pool of oil to heat up before sprinkling in the cumin seeds. Leave to toast for 10 seconds or so until fragrant, then toss through to coat the beef.
Finally, sprinkle in the light soy sauce, give everything a final stir-fry, and then serve.
  • Sue

    I saw your brilliantly funny wok talk and went to A Chinese supermarket and bought one! Now I’m waiting for the video when you prepare it! I thought it was there and it’s not – how do I treat it!??!! Love the Cumin beef though so yummy thanks for your great films

    • Hey! We about to shoot the wok seasoning video so do keep an eye out for it over the coming weeks on YouTube 🙂 Thanks for visiting!

  • Lina Yacan

    Hi,I can only find grounded cumin at my local market. usually we use 1/2tsp for 1/2kg meatballs. here you wrote 2tbsp cumin seeds, I wonder how much ground cumin it makes?

    • For ground cumin, we’d suggest about 1.5-2tsp to replace the 2 tbsp. The powder goes a lot further flavourwise, but luckily you can always add more if it’s not enough of a hit for you 🙂

more for you