| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 pound skirt steak, cut along the grain into 1/4-inch-thick strips
- Kosher salt and freshly ground pepper
- 4 teaspoons cumin seeds
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- 1 yellow bell pepper
- 1 Fresno chile pepper
- 1 bunch scallions
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 cup fresh cilantro (leaves and tender stems)
- 3 cups cooked white rice, for serving
Instructions
- Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.
- Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.
- Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.
Nutrition Facts
| Calories | 470 |
| Total Fat | 21 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 79 milligrams |
| Sodium | 481 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 2 grams |
| Protein | 30 grams |
| Sugar | 2 grams |
Reviews
I made this awhile ago and forgot to write a review, but even my picky fiancé couldn’t get enough and we had plenty of leftovers for the next day. The only sub I made was cumin powder instead of seeds because that’s what I had on hand.
Husband and I really enjoyed. Used filet mignon in place of skirt steak as that’s what I had, seasoning was perfect. Prep was quick, which I loved. Made enough for leftovers tomorrow. Husband asked that this be a do again.
Very tasty! I used flank steak in place of skirt steak since our grocery store didn’t have any but kept everything else the same. I would recommend using a coffee grinder to grind down the cumin.
Delicious! Took longer then 30 min but the taste made up for that.
Flavorful, delicious healthy dish!
this was delicious and my son loved it also. I do not make very many things with beef like this as I just generally do not like them but this was really good, highly recommended and fast.
Simple and tasty. You can easily substitute cumin powder if you don’t have seeds. I personally felt like it was a little bitter so I increased the amount of sugar slightly to create a better balance.
This was amazing! Don’t let the amount of cumin scare you. Seriously one of the best meals I’ve made in a long time, and I love to discover and try new things!
Easy and very delicious! I did use New York instead of skirt steak.