- Rachael Ray - https://www.rachaelray.com -

Cumin Beef Pepper Steak and Brown Rice

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].

Toasted cumin and peppercorns add flavor this tasty stir fry.



Cook the rice in stock according to the package directions while you prep the meat and vegetables. Do not heat the pan [2] to stir fry until the rice is resting for the last 10 minutes, per the package directions.

Place the meat in the freezer for 10 minutes to firm it up for thin slicing.

Toast the cumin and peppercorns in a small skillet [2], then grind in a spice mill.

Very thinly slice the meat on an angle against the grain into bite-size pieces. Toss the meat with the cumin and peppercorn spice blend.

To prepare the meat, heat a large skillet [2] or round-bottom pan [2] over high heat with 2 tablespoons high temperature cooking oil. When the oil ripples and smokes, add the beef and brown. Add the peppers, chili peppers, onion, garlic, ginger and cinnamon stick, and stir fry to tender-crisp, 2-3 minutes. Add the Tamari and remove from the heat. Toss with the cilantro and scallions and serve with rice.