Cumin Beef Noodles
with cabbage / peppers
Cross-cultural influences can be found in this rich stir-fry, where flavors of the Middle East mingle with Chinese culinary traditions. As the name suggests, warm cumin takes center stage, with hints of sweetness and spice.
Smarts: This dish is traditionally made with fresh, thick, handmade noodles, but we’ve recommended dried pasta here to keep it weeknight-friendly. If you have access to fresh noodles, feel free to use them instead if you like (follow package directions for fresh noodles).
Ingredients
- Pasta, dried pappardelle - 8 oz , sub fettuccine or any wide noodle
- Onions, medium - 1 , thinly sliced
- Bell peppers, any color - 1 , thinly sliced
- Garlic - 2 cloves , minced
- Steak, sirloin or flank - 1 lb , thinly sliced against the grain
- Stock, any type - 1 cup
- Soy sauce, low-sodium - 1/4 cup
- Vinegar, rice - 1 Tbsp
- Sriracha - 2 tsp , use more or less according to your spice preference (plus more for serving)
- Brown sugar - 1 Tbsp
- Cumin, ground - 2 tsp
- Coriander, ground - 1 tsp
- Black pepper - 1/4 tsp
- Cornstarch - 1 1/2 Tbsp
- Limes - 1/2 , wedges
- Cilantro, fresh - 3 Tbsp , chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Coleslaw mix - 16 oz
Prep
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Pasta - (If prepping right before cooking, get water boiling first, then cook the noodles while you continue with prep.) Heat a pot of salted water to boiling for the pasta. Cook until al dente (tender but not soggy; refer to package directions for cook time) and drain well. If your noodles are long, you can use kitchen shears to cut them into shorter pieces after cooking, if you like. If prepping ahead, toss pasta with a bit of oil to prevent sticking. (Can be done up to 5 days ahead)
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Onions / Bell peppers / Garlic - Prep as directed. Store onions and bell peppers together in one container. Store garlic separately. (Can be done up to 5 days ahead)
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Steak - Slice steak thinly against the grain. Season with some salt and pepper. (Can be done 1 day ahead)
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Make sauce - Whisk together garlic, stock, soy sauce, vinegar, sriracha, brown sugar, cumin, coriander, pepper, and cornstarch.
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Limes / Cilantro - Prep as directed.
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Make
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Heat a wok or large skillet with first portion of cooking oil over medium-high heat. Add steak to heated oil and sear until just browned on the outside, 2 to 3 minutes (it won’t be cooked through yet and some pink spots are okay). Transfer steak to a plate and return wok to heat.
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Add second portion of cooking oil. Add onions and bell peppers to heated oil and stir fry until they begin to turn tender, ~ 2 to 3 minutes.
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Add coleslaw mix and stir fry until crisp-tender, 2 to 3 minutes.
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Make a well in the middle of the vegetables. Give the sauce a stir and pour it into the center of the pan. When the sauce begins to simmer, fold everything together. Reduce heat to medium and continue to simmer for another 1 to 2 minutes, or until sauce has thickened slightly.
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Return steak to the pan along with any accumulated juices. Add the noodles and toss everything together. Stir fry for another 1 to 2 minutes until noodles are coated with sauce and steak is just cooked through. Taste and season with some salt and pepper.
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Divide the noodles among serving plates. Top with cilantro and serve with extra sriracha and lime wedges for squeezing over top. Enjoy!
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