Xinjiang-Style Beef and Onion Stir-Fry with Cumin
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Ingredients
- 400 g beef sirloin, thinly sliced
- 2 onion, sliced
- 1.5 tsp cumin seeds
- 3 garlic cloves
- 2 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 279 kcal
- Protein
- 22.4 g
- Carbohydrate
- 7.2 g
- of which sugars
- 4.4 g
- Fat
- 18.1 g
- of which saturates
- 5.7 g
- Fibre
- 1.3 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok until very hot and stir-fry the beef for 2 minutes, until just browned, then lift out.
- 2
Add the cumin seeds and garlic and fry for 30 seconds.
- 3
Add the onion and stir-fry for 4 minutes, until softened and lightly browned at the edges.
- 4
Return the beef to the wok with the light soy sauce.
- 5
Toss everything together for 1 minute, until the beef is cooked through with no pink remaining.
- 6
Serve immediately with steamed rice.
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