It’s important to note that using coriander powder will not give the same texture, and more importantly, the same taste as using the seeds. I’m unsure why this is so but after countless experiments, the seeds have the final vote on producing a better flavor. With the powder the taste is sort of muted and barely there – it feels watered down and like a cheap knock-off.
This dish has the sensation of crunching into popcorn due to the seeds having a dual role in providing flavor and texture. Expect to get lots of leftover seed fragments stuck in your teeth and while I don’t mind and hardly notice, some (Mr. Cooking Jar) might have an aversion towards it.Print
- Yield: 2 1x
- 1 lb. beef, cut into thin strips
- 1/4 cup coriander seeds
- Salt to taste
- 1 shallot, sliced
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1 tablespoon thin soy sauce
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon sugar
- Over medium high heat, toast the coriander seeds in a pan until aromatic
- Transfer to a mortar and pestle and pound into a coarse paste
- Mix the paste with the beef and other marinade ingredients and marinate in the refrigerator for 2 hours
- Heat up a non-stick pan with some oil and stir-fry the marinated beef for 5 minutes
- Season with salt to taste
- Dish and serve hot
Comments & Reviews
Lauren jonczak says
This looks amazing! I have never heard of coriander seeds before. I am new to cooking so I have been trying a lot of different recipes with with organic beef since that is the only meat my boyfriend will eat. Thanks for the tip about coriander powder not being the same as the seeds. I probably would have made that mistake. Thanks again for sharing, I will have to let you know how it turns out.
The Cooking Jar says
Hope it turned out well, Lauren. The seeds are very important to add texture to the beef which is part of the experience.