Categories: Asian
Ingredients
- 1 lb. skirt steak, cut along the grain into 1/4-inch thick strips
- Kosher salt and black pepper
- 4 tsp cumin seeds
- 1 tbsp. soy sauce
- 2 tsp toasted sesame oil
- 1 tsp sugar
- 1 yellow bell pepper
- 1 Fresno chile pepper
- 1 bunch scallions
- 1 tbsp. plus 1 tsp vegetable oil
- 1 cup fresh cilantro (leaves and tender stems)
- 3 cups cooked white rice, for serving
Directions
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Season the steak with salt and pepper. Finely grind 2 tsp cumin seeds in a spice grinder. Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.
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Preheat a large skillet or wok over high heat until very hot. Add 1 tbsp. vegetable oil, then add the bell pepper, chile, scallions, and a pinch of salt. Cook, undisturbed, until the veggies are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.
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Add the remaining 1 tsp vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 tsp whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the veggies to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.