Cumin Steak with Cilantro Recipe

Bold, aromatic, and ready in under 30 minutes.

This Cumin Steak with Cilantro recipe is a fast and fiery weeknight stir-fry inspired by the bold flavors of Xinjiang cuisine. While traditionally made with lamb, this version uses sirloin steak—easier to find and a little more budget-friendly without sacrificing flavor.

Recipe Review

What makes this recipe a winner?

Big flavor, fast cook time
Simple ingredients with powerful results
Easily adaptable for beef or lamb

The spice blend of toasty cumin, Sichuan pepper, and chili flakes creates a smoky, warm base that clings to each bite. And tossing in fresh cilantro at the end adds a cooling, herbal note that balances the dish.

Using sirloin instead of lamb keeps things accessible and lean, and the quick marinade makes a noticeable difference in tenderness and taste—even if you only marinate for 20 minutes.

Recipe Tips and Notes

Meat Options: Lamb shoulder or leg is ideal for a traditional version, but beef sirloin or flank steak works beautifully. Slice it thin if you prefer more char.
Cornstarch Trick: Don’t skip this—it helps crisp the exterior of the meat while keeping the inside tender.
Sichuan Peppercorns: Optional, but they add a subtle numbing note that enhances the spice mix. If you like heat with complexity, use them.
Chilies: Adjust based on your heat tolerance. You can substitute with fresh chilies or leave them out entirely for a milder dish.
Make it a Meal: Serve with steamed jasmine rice, garlic noodles, or tuck into warm flatbread with a dollop of yogurt.

This stir-fry is spicy, satisfying, and totally customizable. Whether you’re using lamb for a more authentic dish or sirloin for convenience, the cumin and cilantro combo will make it a repeat dinner favorite. Try it once and you’ll crave it again by next week.

Cumin Steak with Cilantro

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Course: Main Course

Cuisine: Chinese

Keyword: wok cooking

Ingredients

Meat & Marinade:

1 pound Lamb (leg or shoulder) or Steak, trimmed and cut into 1/2-inch cubes Initially, the recipe was for lamb, but sirloin is easier to find and easier on the budget.
2 tablespoon soy sauce
2 tablespoon Shaoxing wine or dry sherry
½ teaspoon salt
3 tablespoon cornstarch
1 teaspoons baking soda

Spice Mix

2 tablespoons cumin powder
2 teaspoons chili flakes adjust to taste
½ teaspoon sugar
1/4 teaspoon ground Sichuan peppercorns optional

Stir-Fry:

4 tablespoons avocado oil (or vegetable oil)
5 cloves garlic minced
2 tablespoons ginger minced
1 white onion cut into wedges
2-3 dried red chilies optional, adjust to taste
1/2 cup fresh cilantro roughly chopped

Instructions

Marinate the Meat:

In a bowl, combine the lamb or steak cubes with soy sauce, Shaoxing wine, baking soda, cornstarch, and salt. Mix well and let marinate for at least 20 minutes at room temperature or up to overnight in the refrigerator.

Prepare the Spice Mix:

In a small bowl, mix together cumin powder, chili flakes, sugar, and ground Sichuan peppercorns (if using). Set aside.

Coat the Meat:

After marinating, drain any excess liquid from the lamb. Add cornstarch to the lamb, a few tablespoons at a time, and toss until all pieces are evenly coated.

Stir-Fry the Meat:

Heat 3 tablespoons of avocado oil in a wok over medium-high heat until hot. Add the meat pieces in a single layer, ensuring they don't overlap. Let them cook undisturbed for about 1 minute until the bottom side turns golden brown. Flip the meat pieces and cook the other side for another 30-40 seconds until slightly golden but still a bit pink inside. Remove the meat from the wok and set aside. You might need to cook in more than one batch.

Stir-Fry Aromatics and Combine:

Add the remaining 1 tablespoon of oil to the wok. Add minced garlic, ginger, dried red chilies, and onion. Stir-fry for about 30 seconds until fragrant.
Return the cooked meat to the wok. Sprinkle the spice mix over the meat and vegetables. Toss everything together to ensure even coating and cook for another 1-2 minutes until the meat is fully cooked and the spices are fragrant.