Hunan Cumin Beef Stir-Fry

Name: Hunan Cumin Beef Stir-Fry with Red Cabbage over Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 10 ounce Ground Beef; 1 thumb Ginger; 2 clove Garlic; 1 tablespoon Soy Sauce; 1 teaspoon Sesame Oil; 1 teaspoon Cumin Seeds; 1 teaspoon Chili Flakes; ¼ ounce Cilantro; 1 unit Yellow Onion; 8 ounce Shredded Red Cabbage; 1 tablespoon Sesame Seeds; ¾ cup Jasmine Rice; 1 unit Lime; ½ unit Sugar; unit Salt; unit Pepper; 2 unit Vegetable Oil

with Red Cabbage over Jasmine Rice

Recipe Development TeamPublished on March 03, 2017

4.1

(8.5K customers rated)

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Cumin isn’t typically found in Chinese cuisine. But in Hunan province, which is known for its spice-forward foods, the earthy-tasting seed adds its flavor to this popular beef dish, mingling with more traditional ingredients like soy sauce and garlic. Together, it all adds up to something complex and satisfying—with waves of chili heat, fragrant aromatics, and a deeply savory backbone.

Tags:

Gluten-free

•Spicy

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Ground Beef

1 thumb

Ginger

2 clove

Garlic

1 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 teaspoon

Sesame Oil

1 teaspoon

Cumin Seeds

1 teaspoon

Chili Flakes

¼ ounce

Cilantro

1 unit

Yellow Onion

8 ounce

Shredded Red Cabbage

1 tablespoon

Sesame Seeds

¾ cup

Jasmine Rice

1 unit

Lime

Not included in your delivery

½ unit

Sugar

unit

Salt

unit

Pepper

2 unit

Vegetable Oil

Nutrition Values

/ per serving

Energy (kJ)3222 kJ

Calories770 kcal

Fat31 g

Saturated Fat9 g

Carbohydrate88 g

Sugar9 g

Dietary Fiber6 g

Protein35 g

Cholesterol100 mg

Sodium400 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

•Baking Sheet

Instructions

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Bring 1¼ cups water to a boil in a small pot. Halve, peel, and thinly slice onion. Mince or grate garlic. Peel, then mince ginger until you have 2 TBSP. Halve lime

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Stir in garlic, ginger, 1 tsp cumin seeds (we sent more), and a pinch of chili flakes (to taste). Cook until softened and fragrant, 2-3 minutes. Season with salt and pepper.

While onions cook, toss cabbage on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Broil (or bake) until lightly browned and crispy at edges, 8-12 minutes. TIP: Keep an eye on the cabbage to make sure it doesn’t burn.

Add beef to pan with onions. Break up meat into pieces with a spatula or wooden spoon. Cook, tossing occasionally, until no longer pink and slightly browned at edges, about 5 minutes. Stir in soy sauce and ½ tsp sugar. Remove pan from heat, then stir in a squeeze of lime and 1 tsp sesame oil (we sent more). Season with salt and pepper.

Divide rice between plates and top with cabbage and beef mixture. Sprinkle with sesame seeds, lime juice, and any remaining chili flakes (to taste). Tear cilantro leaves over top and serve.