Cumin-flavored stir-fried beef pairs well with a drink to nurse during dinner

The Yomiuri Shimbun
Stir-fried Beef with Cumin Flavor

Cumin-flavored beef stir-fry is the perfect spicy side dish for dinner drinks. Cuisine researcher Wu Wen explained that cumin has a strong flavor and goes well with meat, so he introduced a unique way to use it.

Although cumin is often associated with Arab countries and West Asia, it is also often used in Chinese cuisine, Wu said.

“Beef, mutton and mutton used in home cooking in China have a unique smell and taste,” Wu said. “Cumin is a useful spice that softens that peculiarity and brings out the flavor of the meat.”

Wu powders cumin seeds to enhance the spice.

“Grounded cumin is good, but I recommend taking the time to powder it,” says Wu, adding, “That will bring out more of the aroma.”

Wu stir-fries the powder with beef and seasonal spring onions. The key is to prepare the beef properly. She said it’s important to blanch the meat to remove excess fat and odor.

“Preparation helps keep the meat delicious,” says Wu. “It’s delicious even when it’s chilled, and you can enjoy it while slowly drinking alcohol.”

Place meat in plenty of boiling water. After a while, the scum will float. Boil down until the meat is cooked and no scum comes out.

Be careful not to leave any scum on the meat when removing it from the pot.

“Then, it’s a quick stir-fry to bring out the flavor of the meat,” says Wu.

When the scent of cumin comes out, add seasonings and green onions and stir-fry further. When the green onions become tender, turn off the heat, add coriander and warm with residual heat. Do not overcook the coriander, as it will give off a fragrant aroma.

The fragrant aroma of freshly made cumin whets the appetite. When you take a bite, the crunchy texture of the coriander and the umami of the meat spread in your mouth. This side dish goes well with a variety of drinks, especially beer. Why not make this snack a staple on your dining room table?

Stir-fried Beef with Cumin Flavor

Ingredients (for 2 servings):

  • 250g sliced ​​beef
  • 20 cm green onion
  • 1-2 cilantro
  • 1-2 tsp cumin seeds
  • 1 tablespoon of sake
  • 1/3 teaspoon coarse salt
  • 1/2 tsp potato starch
  • 1 tablespoon cooking oil
  • 1/2 tbsp soy sauce
  • 1/2 teaspoon black vinegar


1. Cut the beef into bite-sized pieces. Cut green onions into thin slices. Cut coriander into 3cm lengths.

2. Grind the cumin seeds in a mortar.

3. Boil water in a pot, add beef and stir well. Drain well with a strainer.

4. Put beef, sake, cumin, salt and potato starch in a bowl, mix and season.

5. Heat salad oil in a frying pan. Add the beef and fry until the oil is absorbed. When the aroma of cumin comes out, adjust the taste with soy sauce and black vinegar. Add green onions and fry. When the soy sauce smells fragrant, turn off the heat. Add the coriander, mix gently, and serve on a plate.

Making Dashi with Green Onions

The Yomiuri Shimbun
Leaking soup using dashi

“I also recommend using green onions to make a dashi-like broth,” Woo said, sharing a recipe for a soy sauce-flavored soup with brown onions.

Cut 1 long onion diagonally into 1 cm wide rounds and heat in a pan with 1 tablespoon of oil. When the green onions are browned, add 1 tablespoon of soy sauce. When the aroma comes out, add 1/2 tablespoon of black vinegar and 500 ml of water and bring to a boil. Add 2 beaten eggs and season with pepper.

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