1 lb. flank steak
2 tsp sesame oil
1 Tbsp soy sauce or Tamari
2 tsp tapioca flour
1 tsp kosher salt
½ tsp ground black pepper
Canola or grapeseed oil
1 small yellow onion, thinly sliced
2 tsp Rumi Spice Wild Black Cumin, ground
1 tsp Rumi Spice Herati Coriander, coarsely ground
½ tsp crushed red pepper flakes
5 garlic cloves, thinly sliced
4 green onions (scallions), sliced into 1-inch pieces
1 Tbsp rice wine vinegar
Cooked rice, for serving
Using a mortar & pestle or spice grinder, coarsely grind the coriander & wild black cumin seeds.
Carefully slice the flank steak into 1-inch pieces. Add to a large mixing bowl and toss with the sesame oil, soy sauce, kosher salt, black pepper, and tapioca flour until well coated. Let marinate at room temperature for about 10 minutes.
Heat a large wok or skillet over high heat and coat with 1 tablespoon of cooking oil.
Working in batches, sear the steak pieces until each piece is golden brown on both sides, about 1-2 minutes per side. Set the beef aside. Coat the skillet with another drizzle of cooking oil (if needed) and add in the onions, coriander, ground cumin and crushed red pepper flakes. Sauté until the onions are softened, about 3-5 minutes.
Stir in the rice wine vinegar, garlic, and green onions. Continue cooking for about 2-3 minutes more, until well combined and fragrant. Add in the beef and toss until coated and warmed through.
Serve warm, over cooked rice.