How to make a spicy, ‘ma la’ Cumin Beef stir fry.

Today, we’re whipping up an easy Cumin Beef Stir-Fry: fragrant, flavourful, and with just the right kick of numbing spice from Sichuan peppercorns. It’s seriously addictive and so satisfying to make.

Tender strips of beef get a smoky, aromatic kick from toasted cumin and a fiery hit from chili, all tossed together in a quick, sizzling stir-fry that’s ready in under 30 minutes. It’s the perfect balance of heat, spice, and umami, great for pairing with steamed rice, noodles, or even just eating straight from the pan.

I got inspired by the classic Cumin Lamb Noodles and wanted to create a simpler, quicker version using beef. Every time I make this, I get that little burst of excitement—because it’s such a bold explosion of flavor! The best part? Aside from the Sichuan peppercorns, all the ingredients are easy to find at any grocery store.

No Sichuan peppercorns on hand? Don’t worry—you won’t miss much. The cumin still gives it that aromatic punch, and the bird’s eye chilies deliver a fiery heat that’s impossible to ignore.

‘Ma La’

This stir-fry is a perfect example of “Ma La”—a term that literally means numbing (Ma) and spicy (La). That tingling, mouth-tingling sensation usually comes from a super oily sauce, but this version is lighter and much easier to pull off at home. Here, the “Ma” comes from the Sichuan peppercorns, and the “La” from the bird’s eye chilies. You can swap in dried chilies if you prefer, but I love the sharp, intense heat that the bird’s eyes bring.

Dry Toasting the Spices

Dry toasting the spices is a small step that makes a huge difference; it really brings out their aroma and flavour.

Heat a pan without any oil, and toast the spices over low heat until fragrant. You’ll notice some oil starting to surface on the peppercorns, and hear a fun little crackle and pop as they toast.

Keep the heat low, though. Burnt spices taste bitter, and we don’t want that! By the end, your kitchen should smell incredible.

This step isn’t just for the scent. It also makes the spices easier to grind finely. Trust me, skipping it means a less flavourful, coarser result, so don’t skip this one.

Deep Frying the Beef

In restaurants the beef is usually deep fried till crispy, but I find this one-pan stir fried version more practical (and easier).

If you love that extra crunch, you can deep-fry the beef and add it in just before tossing with the sauce—it’s totally up to you.

Preparing the Beef

I used a more affordable cut of beef for this recipe. To get a tender, juicy bite, slice the beef thinly, against the grain, at a 45-degree angle. This technique helps the meat stay tender during cooking.

Bonus: this recipe works perfectly with lamb too, with no changes to the cooking time or method.

Sauce

Using stock is really going to help to boost the flavour, and sort of replace Shaoxing Wine (which I do not cook with). Beef or chicken stock will work, though if hard pressed, simply use water.

Rice vinegar is a milder acid and more sweet than regular vinegar. You can however use white vinegar – lower the quantity. I would also add a touch more sugar to balance out the sharper vinegar.

Ingredients:

300g Beef, sliced
1 Onion
1 inch Ginger
2 Cloves Garlic
2 Thai Bird’s Eye Chillies
4-5 Stalks of Cilantro
1 tsp Cornstarch + 2-3 tbsps Water
Oil for cooking
Spices, to dry toast and grind to powder
- 2 tsps Cumin
- 1 tsp Coriander Seeds
- 2 tsps Sichuan Peppercorns
Beef Marinade
- 1 tsp Light Soy Sauce
- 1 tsp Rice Vinegar
- 1/2 tsp Sugar
- 1/2 tsp Black Pepper
- 1tsp Cornstarch
Sauce Bowl of Efficiency:
- 200ml Cup Beef Stock or Chicken Stock
- 1 tbsp Dark Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tsp Light Soy Sauce
- 2 tsps Brown Sugar

Directions:

Dry toast the spice blend over low to medium heat, and grind to a powder.
Marinate beef slices, for about 10 minutes.
Meanwhile prepare sauce bowl.
In a pan, add oil and once hot, toss in onion and ginger.
Once fragrant, add garlic.
Add marinated meat next and stir fry with aromatics. Let the meat cook, and most of the liquid drawn out evaporate.
Add in the rest of the cumin spice blend, and bird’s eye chillies.
Pour in sauce and cornstarch slurry.
Let sauce bubble and thicken.
Turn off heat, and stir through coriander.