Spicy Cumin Potato and Beef Stir-fry
香辣孜然土豆火腿肠～秒杀烧烤店！！ · sichuan cuisine · Sichuan
This Sichuan-inspired dish features the bold flavors of cumin and chili, commonly prepared as a simple and satisfying home-cooked meal in Chinese cuisine.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
beef牛肉
14.11 oz — cubed and marinated
potato土豆
2.0 piece — diced
carrot胡萝卜
1.0 piece — diced
broccoli西兰花
as needed — blanched
as needed
0.13 cup
0.06 cup
0.13 cup
cornstarch玉米淀粉
0.25 cup
as needed
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 13 min
Combine light soy sauce, oyster sauce, starch, and a little water in a bowl; mix until smooth and set aside.
✅ Done when: Sauce is well mixed with no lumps.
Watch out: Ensure starch is fully dissolved to avoid clumps.
Cut the beef into bite-sized cubes, then toss with light soy sauce, dark soy sauce, and starch until coated; add oil and marinate for 10 minutes.
✅ Done when: Beef cubes are evenly coated with marinade.
Watch out: Do not over-marinate to prevent the meat from becoming too soft.
Dice the carrots and potatoes into small cubes, then heat oil in a pan and fry them until lightly browned on all sides.
✅ Done when: Vegetables are golden brown and tender.
Watch out: Stir frequently to prevent burning.
Sauté chopped green onions in a hot wok until fragrant, then add the marinated beef and stir-fry until the color changes from red to brown.
✅ Done when: Beef is no longer pink on the outside.
Watch out: Do not overcrowd the wok to ensure even cooking.
Add the fried carrots and potatoes to the wok, pour in the prepared sauce, and stir-fry until the sauce thickens and coats the ingredients.
✅ Done when: Sauce is bubbly and clings to the beef and vegetables. Cook to a safe internal temperature of 63 °C with a 3-minute rest.
Watch out: Adjust heat to prevent the sauce from burning.