Spicy Cumin Beef Stir-Fry with Red Cabbage and Jasmine Rice

This fiery stir-fry draws inspiration from Hunan province, where cumin seeds add an earthy, aromatic kick to classic Chinese flavors. The combination of toasted cumin, chili flakes and soy sauce creates a deeply savory sauce that coats tender ground beef, while roasted red cabbage adds a smoky crunch.

Served over fluffy jasmine rice and finished with fresh cilantro and lime, this dish is a satisfying balance of heat, tang and umami. Perfect for a quick weeknight dinner that feels anything but ordinary.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cumin SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 unit SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2 unit Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Bring 1¼ cups water to a boil in a small pot. Halve, peel and thinly slice onion. Mince or grate garlic. Peel and mince ginger until you have 2 tablespoons. Halve the lime.
2. Once water is boiling, add rice to pot. Cover, lower heat and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until ready to serve.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Stir in garlic, ginger, 1 teaspoon cumin seeds and a pinch of chili flakes (to taste). Cook until softened and fragrant, 2-3 minutes. Season with salt and pepper.
4. While onions cook, toss cabbage on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Broil (or bake) until lightly browned and crispy at edges, 8-12 minutes. Keep an eye on it to prevent burning.
5. Add beef to pan with onions. Break up meat into pieces with a spatula or wooden spoon. Cook, tossing occasionally, until no longer pink and slightly browned at edges, about 5 minutes. Stir in soy sauce and ½ teaspoon sugar. Remove pan from heat, then stir in a squeeze of lime and 1 teaspoon sesame oil. Season with salt and pepper.
6. Divide rice between plates and top with cabbage and beef mixture. Sprinkle with sesame seeds, remaining chili flakes (to taste) and a squeeze of lime. Tear cilantro leaves over top and serve.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey work well. Adjust cooking time as needed.

Is this dish gluten-free?

It can be if you use tamari or a gluten-free soy sauce. The recipe as written uses soy sauce which contains wheat.

Can I make this ahead of time?

The stir-fry is best served fresh, but you can prep the ingredients in advance. Store cooked components separately and reheat gently.