Winter may have just barely started, but wintery weather preceded the cold season this year. We prepared for the prolonged snowstorm with some warming and comforting food. This quick stir-fry is borrowed from both Indian and Chinese cuisines. And it includes green beans, making it a complete meal, all in one pan.

For the best flavor, the cumin seeds need to be crushed. We used a mortar and pestle, but a brief pulse in a spice grinder or chopping the seeds on a cutting board also works. In a pinch, 2 teaspoons of ground cumin can be used as a substitute. The cumin seeds give the dish its signature aroma and provide an earthy flavor. Sriracha adds a tangy sweetness along with a spicy kick to the stir-fry. The mild sweetness and crunchy texture of green beans complete this perfect-for-a-week-night beef meal.

Cumin Beef with Green Beans Stir-Fry

Cumin Beef and Green Bean Stir-Fry (adapted from cooking.nytimes.com)  Total Time Required: 40 minutes, Prep Time: 15 minutes, Marinate Time: 15 minutes, Cook Time: 10 minutes, Yield: 4 servings

Ingredients:

• 1 tablespoon cumin seeds, crushed
• 3/4 pound steak (sirloin, New York strip or rib eye)
• 4 tablespoons soy sauce, divided
• 2 teaspoons cornstarch, divided
• 4 garlic cloves, finely grated
• 1-inch piece fresh ginger, finely grated
• 1 tablespoon sriracha
• 2 teaspoons sugar
• 2 teaspoons apple cider vinegar
• 1 tablespoon vegetable oil
• 12 ounces green beans, trimmed and halved
• kosher salt
• cooked rice, for serving

Directions:

Crush the cumin seeds using a mortar and pestle. Cut the steak against the grain into ¼-inch-thick slices.

Crush the cumin seeds and slice the beef.

In a medium bowl, combine the steak, cumin, 1 tablespoon soy sauce, and 1 teaspoon cornstarch. Toss to evenly coat the steak. Set the steak aside for at least 15 minutes. (The steak can be marinated then refrigerated, for up to 3 hours in advance.)

Marinate the beef.

In a small bowl, combine the remaining 3 tablespoons soy sauce and 1 teaspoon cornstarch with the garlic, ginger, sriracha, sugar, and vinegar. Stir well to combine.

Heat a wok or large skillet over medium-high heat. Once warmed through, add the oil and swirl to coat the bottom of the pan. Add the steak and cook, undisturbed, until the pieces are charred on the underside and still pink on the surface, about 1 to 2 minutes. Stir and toss briefly, then transfer the steak to a plate.

Cook the steak.

Add 1/4 cup water to the pan to deglaze it, using a wooden spoon to scrape up any browned bits. Add the green beans to the pan, season them with salt and stir-fry until the beans are crisp-tender and about 1 tablespoon of liquid remains, roughly 3 to 5 minutes.

Cook the green beans.

Return the beef to the pan and pour in the soy sauce mixture.

Return the beef to the pan and add the sauce.

Cook, stirring frequently until the beef is warmed through and the sauce has thickened, about 1 minute. Transfer the beef and green beans to a serving platter.

Transfer the beef & beans to a serving platter.

Serve immediately over cooked rice.

Serve over cooked rice, if desired.

Spicy & comforting for the cold weather!  ~Linda

Cumin Beef and Green Bean Stir-Fry (adapted from cooking.nytimes.com)  Total Time Required: 40 minutes, Prep Time: 15 minutes, Marinate Time: 15 minutes, Cook Time: 10 minutes, Yield: 4 servings

Ingredients:

• 1 tablespoon cumin seeds, crushed
• 3/4 pound steak (sirloin, New York strip or rib eye)
• 4 tablespoons soy sauce, divided
• 2 teaspoons cornstarch, divided
• 4 garlic cloves, finely grated
• 1-inch piece fresh ginger, finely grated
• 1 tablespoon sriracha
• 2 teaspoons sugar
• 2 teaspoons apple cider vinegar
• 1 tablespoon vegetable oil
• 12 ounces green beans, trimmed and halved
• kosher salt
• cooked rice, for serving

Directions:

Crush the cumin seeds using a mortar and pestle. Cut the steak against the grain into ¼-inch-thick slices. In a medium bowl, combine the steak, cumin, 1 tablespoon soy sauce, and 1 teaspoon cornstarch. Toss to evenly coat the steak. Set the steak aside. (The steak can be marinated then refrigerated, for up to 3 hours in advance)

In a small bowl, combine the remaining 3 tablespoons soy sauce and 1 teaspoon cornstarch with the garlic, ginger, sriracha, sugar, and vinegar. Stir well to combine.

Heat a wok or large skillet over medium-high heat. Once warmed through, add the oil and swirl to coat the bottom of the pan. Add the steak and cook, undisturbed, until the pieces are charred on the underside and still pink on the surface, about 1 to 2 minutes. Stir and toss briefly, then transfer the steak to a plate.

Add 1/4 cup water to the pan to deglaze it, using a wooden spoon to scrape up any browned bits. Add the green beans to the pan, season them with salt and stir-fry until the beans are crisp-tender and about 1 tablespoon of liquid remains, roughly 3 to 5 minutes.

Return the beef to the pan and pour in the soy sauce mixture. Cook, stirring frequently until the beef is warmed through and the sauce has thickened, about 1 minute. Transfer the beef and green beans to a serving platter. Serve immediately over cooked rice.