Description
Uyghur beef kazan kebab is a traditional skillet-cooked beef dish made with cumin, onions, and warm spices, finished quickly over high heat for bold flavor.
Ingredients
Scale
- 10.5 oz beef (chuck or sirloin), thinly sliced
- 2 medium yellow onions, sliced into half-rings
- 1 large egg
- 1 tablespoon cornstarch
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground red pepper
- 3 tablespoons vegetable oil
Instructions
- Slice the beef thinly against the grain and place it in a mixing bowl.
- Add the egg, cornstarch, salt, black pepper, red pepper, and ground cumin, then mix until evenly coated.
- Let the beef marinate for 15 minutes.
- Heat vegetable oil in a deep skillet over medium-high heat.
- Add onions and sauté until soft and lightly golden, then remove and set aside.
- Add the marinated beef in a single layer and fry until browned and cooked through.
- Return onions to the pan, stir well, and cook briefly before serving hot.
Notes
- Use tender cuts of beef and slice very thin for best texture.
- Avoid overcrowding the pan to allow proper browning.
- Add a small splash of water or broth if the pan becomes dry.
- Store leftovers in an airtight container for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Uyghur
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg