Cumin beef stir-fry
A low-carb cumin beef stir-fry with garlic, chilli, and capsicum, properly flavoured, easy to prep, and ideal for a weekly meal-prep rotation.
Low-carb, high-flavour, and one of those dishes that’s faster than ordering takeaway. Stir-fries are some of my favourite weeknight meals, there’s no excuse not to whip up a healthy dish when it’s this quick.
Ingredients
- 3 tablespoons extra virgin olive oil
- 500g beef rib-eye steak, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin seeds
- 1 teaspoon chilli flakes
- 1 onion, sliced
- 3 spring onions, sliced
- 1 green bell pepper, seeded and sliced
- 1 bunch fresh coriander, chopped
- Handful of sprouts
- Salt, to taste
- Sauce: 1 tablespoon balsamic
- Sauce: 1 tablespoon sesame oil
- Sauce: 2 tablespoons fish sauce
Method
- Mix the sauce ingredients (balsamic, sesame oil, fish sauce) together in a separate bowl.
- Combine beef, garlic, ground cumin, half of the sauce mixture, and chilli flakes in a bowl.
- Heat 1 tablespoon olive oil in a wok over medium-high heat.
- Stir-fry the sliced onion and bell pepper for 2 minutes until lightly charred. Transfer to a bowl.
- Stir-fry the beef in the same oil for 2 minutes until browned. Season to taste.
- Remove with a slotted spoon and set aside on a plate.
- Heat the remaining oil. Return the onions, peppers, beef, and spring onions to the pan with the rest of the sauce mixture. Stir-fry for 30 seconds.
- Serve warm, sprinkled with coriander and sprouts.
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