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Hunan Cumin Beef Stir-Fry

Hunan Cumin Beef Stir-Fry

with Red Cabbage over Jasmine Rice

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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-freeSpicy
Allergens:SoyWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Ground Beef

1 thumb

Ginger

2 clove

Garlic

1 tablespoon

Soy Sauce

(ContainsSoy, 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
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.

4

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.

5

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.

6

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.