Beef Stir-fry with Cumin

Ingredients:

• 1 skirt steak weighing 450 g, cut along the grain into strips 0.5 cm thick.
• 4 tsp cumin seeds
• 1 tbsp. lightly salted soy sauce
• 2 tsp. dark sesame oil
• 1 teaspoon of sugar
• 1 yellow bell pepper
• 1 Fresno pepper
• 1 bunch of green onions
• 1 tbsp + 1 tsp vegetable oil
• 1 cup fresh cilantro (leaves and thin stems)
• 3 cups cooked white rice, for serving

Preparation:

1. Season the steak with salt and black pepper. Grind 2 teaspoons of cumin seeds in a spice grinder (or crush them in the bottom of a frying pan). Combine the chopped steak in a large bowl with the ground cumin, soy sauce, sesame oil, and sugar; let sit for 10 minutes. Meanwhile, chop the bell pepper, slice the chili into very thin rings, and slice the green onion into 2-cm pieces.
2. Heat a large skillet or wok over high heat. Add 1 tablespoon of vegetable oil, then add the bell pepper, chili, green onions, and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Stir a few times and continue cooking until tender, about 1 more minute; transfer to a large plate.
3. Add the remaining 1 teaspoon of vegetable oil to the skillet, then add the meat, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons of cumin and cook, undisturbed, until the steak is crispy around the edges, 3-5 minutes. Stir a few times and continue cooking until cooked through, 2-3 minutes. Drain any excess fat from the skillet, then return the vegetables to the skillet along with half the cilantro; toss to combine. Serve the stir-fry over rice, garnished with the remaining cilantro.