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Asian Cumin Beef Stir-Fry
with Asian cucumber salad

Active: 45 min Total: 45 min
The flavors of this stir-fry are inspired by the Xi'an region of China where there are lots of Middle Eastern influences. It's smoky and a little bit spicy (if you want it to be) and is all about comfort. Pair it with a light, crunchy cucumber salad for a delicious weeknight meal.


Asian Cumin Beef Stir-Fry:
  • Bragg's / coconut aminos - 1 Tbsp + 2 Tbsp
  • Cooking wine (opt) - 1 tsp
  • Vinegar, rice - 1 tsp
  • Oil, toasted sesame - 1 tsp
  • Steak, sirloin (sub flank or skirt) - 1 lb , sliced against grain
  • Garlic - 2 cloves , minced
  • Green onions - 2 stalks , chopped
  • Chilies, Thai (opt) - 2 , sliced
  • Onions, red - 1/2 , sliced
  • Mushrooms, shiitake - 3/4 lb , sliced
  • Cabbage, napa (sub green cabbage) - 1 lb , sliced
  • Cilantro (opt) - 1/4 cup , chopped
  • Cumin - 1 1/2 tsp + 1 tsp
  • Arrowroot powder - 1 Tbsp
  • Stock, chicken - 1/2 cup
  • Oil, cooking - 1 Tbsp + 1 1/2 Tbsp
  • Eggs - 4
Asian Cucumber Salad:
  • Cucumbers - 1 lb , chopped
  • Garlic - 2 cloves , minced
  • Cilantro (opt) - 2 Tbsp , chopped
  • Stevia - 1/4 tsp
  • Vinegar, rice - 2 1/2 Tbsp
  • Bragg's / coconut aminos - 1 1/2 Tbsp
  • Hot sauce (opt) - 1/2 tsp
  • Oil, toasted sesame - 1 tsp


  1. Make marinade for beef - Mix together first part of aminos, cooking wine, rice vinegar, and toasted sesame oil. (Can be done anytime)
  2. Marinate beef - Slice beef against the grain (i.e., perpendicular to the fibers to prevent toughness). Pour marinade over beef and tenderize with a fork. Marinate for up to 1 day. (Can be done up to 1 day ahead)
  3. Cucumbers - Prep as directed. Place in a colander and sprinkle with some salt. Let sit / drain for 10 to 15 minutes.
  4. Garlic (for cucumbers and stir-fry) / Green onions / Chilies / Red onions / Shiitake mushrooms / Napa cabbage / Cilantro (if using for cucumbers and stir-fry) - Prep as directed. (Can be done up to 4 days ahead)
  5. Marinate cucumbers - Heat up Stevia, rice vinegar, aminos, and hot sauce in a microwave (30 to 60 seconds) or in a small saucepan. Add garlic (cucumber’s portion), cilantro (if using), and sesame oil. Toss with cucumbers and let sit for at least 15 minutes.
  6. Make stir-fry sauce - Mix together first part of cumin, arrowroot powder, second part of aminos, and chicken stock.

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  1. Heat up a wok or saute pan over medium-high heat. Add oil and then marinated meat (with marinade) to heated oil. Saute for ~2 minutes. Add in half the green onions and chilies. Saute for another 30 seconds and then use tongs to transfer meat out of pan into a bowl. Leave any liquid from cooking in the pan. Toss meat with second part of cumin.
  2. Return pan to medium-high heat. Add red onions and saute for 2 minutes. Add in mushrooms and cook until tender, 4 to 6 minutes. Add cabbage and cook for another 1 to 2 minutes.
  3. Push all the ingredients to the perimeter of the pan, forming a hole in the middle (like a donut). Give stir-fry sauce a stir before pouring it into the middle of the pan. Add garlic (portion for the stir-fry) to the sauce. Wait for sauce to bubble and darken; then toss everything together. Season to taste with any of the previous seasonings - aminos, cumin, salt, and / or hot sauce.
  4. Heat a nonstick frying pan or skillet over medium heat. Add second part of oil and then crack eggs into heated oil. Cook until edges firm up (2 to 3 minutes) and then flip. Cook for another 1 to 3 minutes depending on desired doneness of yolk. Remove pan from heat.
  5. Divide stir-fry into bowls and top with cooked beef and fried egg, plus remainder of green onions, cilantro (if using) and chilies. Enjoy with cold, crunchy cucumber salad!



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