Spiced Beef Stir Fry with Scallions and Cilantro
Elevate your weeknight dinner with this irresistible Spiced Beef Stir Fry with Scallions and Cilantro—a quick and flavorful dish packed with bold spices and fresh herbs. Tender beef flank steak is marinated in a savory blend of soy sauce, sesame oil, and cornstarch, then stir-fried to perfection with aromatic garlic and ginger. Red chili flakes and ground cumin infuse the dish with a delightful kick of heat, while vibrant scallions and fragrant cilantro add a fresh, zesty touch. Finished with a squeeze of lime for a tangy burst of flavor, this stir fry comes together in just 30 minutes, making it a perfect option for busy nights. Serve it over fluffy jasmine rice for a satisfying meal that will delight your taste buds. This recipe is a quick, flavorful, and easy-to-make option for anyone who loves bold Asian-inspired flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb beef flank steak
- 3 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 3 garlic cloves
- 1 tbsp ginger
- 1 tsp red chili flakes
- 1 tsp ground cumin
- 4 scallions
- 0.5 cup cilantro
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 lime
- 2 cups cooked jasmine rice (optional, for serving)
Instructions
Slice the beef flank steak thinly against the grain into bite-sized strips and place in a large bowl.
In the bowl with the beef slices, add soy sauce, cornstarch, and sesame oil. Mix well to coat the beef evenly and let it marinate for 15 minutes.
While the beef marinates, mince the garlic, grate the ginger, and slice the scallions into 2-inch pieces. Reserve the white and green parts of the scallions separately.
Heat a large wok or skillet over medium-high heat. Once hot, add vegetable oil and swirl to coat the pan.
Add the marinated beef to the wok in a single layer. Stir fry for 2-3 minutes until browned but not fully cooked through. Remove the beef from the wok and set aside.
In the same wok, add a bit more vegetable oil if necessary, then add the minced garlic, grated ginger, and white parts of the scallions. Stir fry for 30 seconds until aromatic.
Add the red chili flakes, ground cumin, salt, and black pepper to the wok. Stir to combine with the aromatics.
Return the beef to the wok and toss to coat in the spices. Stir fry for 2 more minutes until the beef is cooked through.
Add the green parts of the scallions and half of the cilantro. Toss lightly to combine and cook for a final 30 seconds.
Remove the wok from heat. Squeeze the juice of one lime over the stir fry for a fresh, tangy finish.
Serve hot over jasmine rice, garnished with the remaining cilantro.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.0 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2253 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
